Sichuan style huiguo cowpea practice daquan

Old cowpeas can be tender, but old cowpeas are more soft and rotten.

Step 2

Illustration of Sichuan-style cowpea

Pick it, put it in a boiling water pot and cook it until it is cooked thoroughly, and it will rot with chopsticks.

Step 3

Take it out and filter the water. You don't need to rinse it with cold water. It doesn't matter if the water is not filtered.

Step 4

Put cold oil in a hot pan, add dried Chili and a spoonful of bean paste to stir-fry slightly, and you can also add some minced garlic or something.

Step 5

Add some soy sauce to the cooked cowpea and stir-fry it evenly, so that the bean paste in the pot can evenly wrap the cowpea and penetrate it. During the stir-frying, you can poke the cowpea with a shovel, which will make it more tasty, because both the bean paste and soy sauce contain high salt. Before taking out the pot, taste the salt, if not, add some salt, and then add chicken essence and sugar to taste according to your own taste.

Sichuan style cowpea finished product map

knack for cooking

You'd better use older cowpeas. If you can buy organic gluten-free cowpeas sold by local farmers, you'll be lucky.

Cook cowpea for a long time, until cowpea is completely soft, and chopsticks will rot as soon as they are clamped.

This dish was originally heavy in oil and heavy in flavor. When I cooked it myself, I reduced the amount of seasoning appropriately. If I like heavy mouth, I can put more oil and bean paste.