Main Ingredients

Beans in Sauce

150g

Supplementary Ingredients

Oil

30g

Red Bean Paste

30g

Ginger

15g

Sugar

20g

Scallions

30g

Steps

1. Steam the beans in a cage drawer to soften them, or omit this step if you're lazy like me.

2. Cut the scallions into pieces and wash and slice the ginger. There are two kinds of ginger on the market, a larger head, this ginger meat color yellowish, taste spicy and not fragrant; another is a small ginger, we call it "stupid ginger", the head of a thumb thick and thin, cut the meat color golden, taste fragrant and spicy.

3. Pour oil into the frying pan, since it is a stew, then the amount of oil is not less. When the oil is hot, put in the ginger and scallion slices burst incense.

4. Dig into the red oil bean paste, stir fry the red oil on low heat.

5. Pour in the soy beans and stir-fry over low heat to coat them with the sauce.

6. Pour in water (or water if the beans have been steamed) and mix in sugar.

7. Simmer and stir until the sauce is thick and the beans are soft, turn on the heat to collect the juice