Ingredients: cowpea horn 1 kg, dried pepper, garlic.

Practice 1: Wash cowpea horns, remove both ends, remove tendons, and then drain. Be sure to dry it, or the oil will overflow when frying the cowpea horn, which is very dangerous.

2. Put a little more oil in the pot, fry the cowpea horn with high fire for about 3 or 4 minutes, then fry until the skin is slightly wrinkled, take it out and drain the oil. Uncooked cowpea horns can cause food poisoning, so be sure to fry them thoroughly when frying.

3: After the cowpea horn is fished out, put the excess oil in the pot into a bowl, leave some base oil in the pot, and pour the oil into the dried pepper, garlic and shredded ginger for saute. Cut the dried Chili into small pieces in advance and pat the garlic with a knife.

4: Pour the cowpea horn, add a little soy sauce, add sugar, salt and chicken essence (it is not recommended to eat more chicken essence), and stir well.

If you like, you can also put some meat foam in this dish. The steps are to finish the first two steps, and then stir-fry the meat foam)

2. Stir-fried cowpea with lobster sauce and eggplant

material

150g eggplant and 100g cowpea horn.

Appropriate amount of red pepper, lobster sauce, garlic, pepper and oil and salt.

working methods

1, prepare all raw materials;

2. Cover the eggplant cut into thin strips and heat it in the microwave oven for two minutes.

3. Blanch the cowpea horn in boiling water, add a little salt and a few drops of oil;

4. After the water is turned on again, take out the cowpea horn and drain it;

5. Put red pepper, garlic cloves, lobster sauce and appropriate amount of oil into the pot;

6. Stir-fry the fragrance slowly on low heat, and add the prepared eggplant and cowpea horn;

7. Stir well together and add salt and pepper to taste;

8. Stir well and put in a bowl.