2. After washing the soybeans, add water. If the beans are not about 2 cm long, put them in a pressure cooker and cook for about 30 minutes. Choose soft and waxy beans with an electric pressure cooker, cook them and cool them naturally (stew for a while). Open the lid and control the water cooling.
3. Dice the mushrooms after soaking, dice the garlic, peel and dice the ginger, and chop the peppers.
4. Put oil in the wok (preferably sesame oil), add pepper, stir-fry aniseed, add ginger and garlic and stir-fry until the garlic is slightly yellow.
5. Add oil and stir-fry the mushrooms, stir-fry until the steam of the mushrooms evaporates, and take out the pot for later use.
6. Stir-fry soybeans in oil. At this time, you need to put more oil to avoid sticking to the pot. Secondly, you need to use the high temperature of oil to evaporate the moisture of soybeans. After the steam evaporates, add pepper and prepared ingredients, add fried mushrooms and garlic Jiang Mo, and add salt, soy sauce, oyster sauce and chicken essence to taste, which is slightly salty than usual. Add a little sugar to improve the taste, and add a little white wine to keep the taste.
7. After cooling, put it in a glass bottle, seal it and put it in the refrigerator for 3~5 days.