Buy cowpeas, wash them and dry them. I usually blow for two days, and then I fade. Rub it with salt, add some dried Chili powder, seal it in a glass bottle, and you can eat it in a few days. Another way is to make pickles. It is really delicious! Barbecued pork with dried bean curd: 4 Liang of front leg meat, appropriate amount of dried bean curd, 4 pieces of garlic, 4 pieces of ginger and a little star anise. Practice: After the meat is cut, add garlic and ginger to stir fry, and add cooking wine and soy sauce. Remember to prepare a porcelain pot with soy sauce ~ on the other side, drain a little water, put dried beans in the pot, add a little salt, soy sauce and star anise. (Soak dried beans for 30 minutes before use. Cook the fried meat in a porcelain pot for about 45 minutes ~ Braised ribs with dried bean curd Ingredients: ribs (the dosage is self-determined), 3 packages of dried bean curd, seasoning: Y salt, sugar, cooking wine, ginger, onion, star anise, cinnamon, pepper (preferably Hanyuan brand), tsaoko, licorice and so on. Practice: soak dried beans in cold water. Blanch the ribs with boiling water, remove the blood and take out the ribs. Half a pot of cold water, add ribs and seasoning salt, sugar, cooking wine, ginger, star anise, cinnamon, pepper, tsaoko and licorice, and start pickling for 7 minutes. Heat the oil pan, saute shredded chives and ginger, add ribs (no soup) and stir-fry for several times, add dried beans and stir-fry. Finally, add marinade and marinade soup. Stew it thoroughly with low heat. Fried bacon with dried bean curd raw materials: a handful of dried bean curd, a small piece of bacon, a spoonful of chopped green onion, Jiang Mo and minced garlic, 7 or 8 dried peppers and 3 kinds of salt. Appropriate method: 1, soak dried beans in warm water for 30 minutes, wash them and cut them into sections for later use. 2. Wash and slice the bacon. Cut off the fat for later use. 3. Refine the fat on the bacon into proper amount of oil, and then cook the oil. Add Zanthoxylum bungeanum, dried capsicum, onion, ginger and minced garlic, and stir-fry until fragrant. 4. Stir-fry the bacon for 2 minutes, then pour in the dried beans and stir-fry together, add a little water for 7 or 8 minutes, finally add salt, stir-fry for a few times, and then take out the pan. Wash the stewed ducks and muscovy ducks and cut them in half (even if I buy a supermarket, I dare not cut them with a knife), soak them in water and cut them into pieces. Because I didn't remember what to do until I got home from work, I used the soaking function of the microwave oven at home. It doesn't seem to soak for long: (drain the duck, fry the ginger slices in the pot, stir-fry the duck and beans evenly, add soy sauce, color a little soy sauce, a spoonful of sugar, a little cooking wine, and a few pieces of pepper without water. Then bring the fire to a boil and simmer until the duck is soft and rotten (I'm too lazy to press it in a pressure cooker). Simply collecting juice and decorating with a little red pepper can dry the beans. Ingredients: beans: 500g Ingredients: 20g pepper, 20g dried chili, 20g shredded ginger, a little seasoning: salt practice: beans are broken into about one inch long, and dried chili is cut into sections. Pour the vegetable oil into the wok, and when the oil temperature rises, add the beans and shredded ginger and stir fry. Add pepper to change color. Stir-fry dried peppers (stopping will fry beans black, which is not good-looking). When they are nearly ripe, add salt (according to your own taste) and stir well. Refer to the first method: 500g mung bean, 300g ground meat, 25g shrimp skin, 20g pickled mustard tuber, 5g chopped green onion, 5g soy sauce and Jiang Mo, 7g sugar and 65438+ refined salt. The production process is 1. Peel the green beans on both sides, wash and drain for later use, soak the shrimps twice and chop them; 2. Put the oil in the pot, heat it, add the green beans and fry until cooked, then take out the drained oil; 3. After the oil is heated, add onion, Jiang Mo, minced meat, dried shrimps and mustard tuber and stir fry. Finally, add the fried dried green beans and stir-fry until fragrant, pour in soy sauce, sugar, salt, water, sesame oil, monosodium glutamate and vinegar, and continue to stir-fry until the juice is dry. Reference practice 2 ingredients: half a catty of beans, appropriate amount of peppers, two garlic seedlings and a little salt. Production: cut the beans into two centimeters, and cut the garlic seedlings into slightly longer sections for later use. Heat the oil to 80% heat, stir-fry the beans, feel that the surface has been fried to crisp, and drain the oil like a leaky basin. Add a small amount of leaked oil to the pot, heat it to 40% to 50%, add pepper and stir-fry until fragrant, then add garlic sprouts and beans and stir-fry. When the beans are cooked, add salt and stir well. Reference Practice 3 Materials: 500g of green beans, 20g of minced meat (marinated with soy sauce and water starch), minced garlic 10g, and some seasonings of dried peppers: 250g of oil (50g actually eaten), 3 tsps of cooking wine, soy sauce and chicken essence 1 tsp each. Practice: 1, pinch off the green beans, cut into long sections, wash and control drying; 2. Put the oil in the pot to 80% heat, add the green beans, fry for 3 minutes until the surface of the beans is wrinkled and shrunk, and remove and drain the oil. 3. Leave the bottom oil in the pot and stir fry the minced garlic and minced meat. Pay attention to put minced garlic and minced meat into the oil first, and then stir-fry minced meat with a spatula. If you fire first, the meat will be closely United into pieces in the pot and stir-fry until the surface of the minced meat is crisp. 4. Put the oil in the pot, pour the fried beans after the oil is hot, stir fry with low fire, then pour the minced meat and garlic into the pot, sprinkle with dried peppers (the dried peppers can be stir-fried with oil separately in advance, and the fire should not be too big), add salt and chicken essence, pour some soy sauce before taking out the pot, and take out the pot ~ Refer to Practice 4: Fresh and tender beans. 2. Make an oil pan. When the oil reaches 70% heat, put the oil pan under the beans and fry it over medium heat. After drying and foaming, fry on high fire 15 seconds, force out the excess oil and take it out. 3. Take another pan, add base oil, then pour Zanthoxylum bungeanum and dried chili into the pan, stir-fry until it smells hemp, add onion, stir-fry beans for one minute, add proper amount of salt and monosodium glutamate, and take out the pan and plate.