Every time Shaoxing is mentioned in the menu introduction, it will remind people of "how much is it?" Not too much, not too much "fennel beans", a food with strong childhood memories of Mr. Lu Xun, was put into his classic work "Kong Yiji" and became famous at home and abroad. Anise bean is the most typical snack in Shaoxing. Bean meat is tough, chewy, fragrant and sweet, and has a faint local flavor in books.

material

500g broad bean, star anise 1, pepper 1g, 3 dried peppers, cinnamon 1, salt 1 teaspoon (5g), and broth 1000ml.

working methods

1. Wash the fresh broad beans with running water, remove the floating soil on the surface, and then pick out the incomplete broad beans.

2. Put the washed broad bean, star anise, pepper, dried pepper, cinnamon, salt and broth into a small soup pot.

3. Heat the water in the small soup pot to a slight boil with high fire, then turn to low heat and cook slowly for 8 minutes.

4. Then leave the fire, thoroughly cool the broad beans, soak them in the soup and marinate for about 30 minutes to taste.

5. Finally, drain the soup left in the pot and put the cooked fennel and broad beans into the plate.

skill

1, fresh broad beans are soft and tender, and should not be cooked for too long. If you choose old broad beans, you can appropriately extend the cooking time.

2. The fennel beans and Tianjin traditional food Wudou mentioned in Lu Xun's Kong Yiji are very similar to the above methods. Fennel beans use dry and tender broad beans, while Tianjin Wudou uses dry and old broad beans, which can be made according to the types of broad beans bought.