Practice of northeast cowpea sauce
1. Prepare ingredients: cowpea 1 kg. Five peppers (you can put more if you can eat spicy ones). 2 small bowl of soy sauce (I just use cooking soy sauce. Preferably fresh). 1 small bowl of water. If you feel less after adding soy sauce and a bowl of water, you can add some more. I
2. Pinch the tail of cowpea, cut it into 3 sections, and wash it for later use.
Wash the pepper, remove the seeds and cut it into two sections. (Cutting is convenient for cooking. No need to cut the pot. )
3. put oil in the pot (you can control it yourself. You are not afraid of too much. You are afraid of too little. Too little is easy to paste). When the oil is hot, add pepper and cowpea and stir-fry until it changes color. You don't have to turn all the time, but don't leave anyone at all to avoid burning the pot. )
4. Stir-fry until soft, add ginger, onion, aniseed, 2 bowls of soy sauce and a bowl of water, and see if the cowpea has been cooked (if you like soft and rotten, you have to ...) ... turn to low heat, so you can leave it alone and look at it from time to time ... If it is soft and rotten, you can collect the juice on high heat (if you like salty, you can add salt ... If you want to add less soy sauce, you can add salt. Unless your mouth is heavy (it's not good to eat too salty! ) save some soup, don't collect it too dry!
5. The finished product is naturally cooled. You can eat it while it is hot. No Leng Xiang) in the cold storage.