The secret to crispiness is to first put the oil in the pot with cold oil. Because there is a lot of water in the broad beans, just turn on the high heat and fry until the water dries up. The second step is to re-fry it until it becomes crispy.

How to make crispy orchid beans and broad beans

1. Pour an appropriate amount of dried broad beans into a container, add star anise, peppercorns, a little salt, and soak in water for 1-2 days , just make it 2-3 times bigger. Be sure to use more water when soaking. Dried broad beans will swell when they absorb water after soaking.

Rinse and drain after soaking.

2. Use a knife to cut a slit in the upper part of the soaked broad beans until it reaches half of the broad beans.

3. Put cold oil in the pot and turn on high heat to fry; when frying, the oil will have a lot of bubbles like water boiling. Fry the broad beans until they bloom, then pick them up when they become lighter. They are almost crispy now.

4. Continue to heat the oil until it is 70% to 80% hot and green smoke appears around it, then pour the fried broad beans back and fry again for 2-3 minutes. Remove until crispy and control oil.

5. Pour into a large bowl, add pepper powder, cumin powder, allspice powder, chili powder, cinnamon powder, salt, chicken essence or MSG, and a little sugar.

6. Mix well with a spoon or chopsticks. You can also spread it out on oil paper and let it cool to absorb some of the oil.