Materials?

500 grams of beans

Octagonal 1 whole

3 slices of ginger

Onion 5

Five peppers (called yellow peppers in Guangdong) (can be added)

Proper amount of oil (necessary)

Proper amount of salt

Soy sauce 2 small bowl

A small bowl of water

How to jam beans?

Ingredients: 1 kg of beans, 5 peppers (you can add more if you can eat spicy food), 2 small bowls of soy sauce (I use cooking soy sauce instead of soy sauce. It is best to have fresh products) and 1 small bowl of water. If you feel less after adding soy sauce and a bowl of water, you can add some more. I like to put soft and rotten water in cowpea.

Pinch off the tail of the beans, cut them into 3 sections and wash them 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. )

Put oil in the pan (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 beans. Stir fry until it fades. (You don't have to turn all the time, but you don't leave people at all to avoid burning the pot. )

Stir-fry until soft, add ginger, onion, aniseed, 2 bowls of soy sauce and a bowl of water to see if the beans have been eaten (if you like soft and rotten, you will have to pass). ) bring it to a boil ... turn it down ... and you can leave it alone (why are you going? ) look at it from time to time. Don't dry it ... when it's soft and rotten, you can collect the juice on the fire (I like to add salt at this time, when it's salty ... if you add less soy sauce, it's salty! Unless your mouth is heavy (it's not good to eat too salty! ) save some soup, don't collect it too dry!

The finished product is naturally cooled. You can eat it while it is hot. No Leng Xiang. ) cold storage. Be sure to take it out when eating. You must take it out. Don't put it aside as much as you eat. Otherwise, you will like it. ..