Practice is as follows:

1, fava beans should first be soaked in cool water almost three or four days, fresh, there is a day or two on the almost, soaked to the extent that the buds just show the head on the line, remember to change the water every day;

2, in fact, the processing is very simple, it is with a knife in the end of the cut on a little bit, cut the length of the entire length of the beans probably accounted for about half of the beans on the line, is because of the soaked Beans have moisture, cut so that the moisture walk, fried when not bursting oil;

3, cut the beans on the net container, drying the surface of the water, drying one day to two days, during the period to turn up and down, lest the outside of the skin are dry inside the still damp;

4, cool the pot when the oil is poured into the bottom of the oil bubbling when you can put the drying of the fava beans into the pot, you can put many at a time. Put a lot at a time, the surface of the beans dry but inside the tide, so it will not burst, just like the water boiled the same, the oil surface clattered with bubbles, deep-fried to the discoloration, at this time the bean skin are also fried, out of the pot, and then sprinkle some salt, into the.