1. Soak the sour cowpea in cold water for 5 minutes, wash and control the moisture.

2. Cut the cowpea into small pieces half a centimeter long. A small bowl of meat. Dried red peppers are pressed into foam (small bowl, you can put more spicy ones if you like). Half a bowl of mashed garlic.

3. The meat stuffing is submerged with sesame oil, salt, chicken essence, a little black pepper and a little soy sauce.

4. Turn on the fire and put the cowpea segments into the wok without oil and dry water.

5, put oil in the pot, it doesn't matter if it is more. Don't wait for the oil to be too hot before putting the meat stuffing into the row. It doesn't matter if you put the color of soy sauce and salt, but you should put more salt because it is fried rice or noodles. Stir-fry the dried Chili foam in turn, and then stir-fry the garlic paste. Finally, add the dried cowpea and stir fry. Add boiling water until the cowpea is slightly soaked.

6, cover the lid and cook, (small fire) the soup is almost collected. Add a few drops of sesame oil and monosodium glutamate and stir fry.

1 Put sour beans, 50g minced meat, 5 dried peppers, 20g onion, 20g ginger and 20g minced garlic.

1. Wash and dice the sour beans for later use. Marinate minced meat with salt, soy sauce and cooking wine for 20 minutes. Chop dried red pepper, onion, ginger and garlic.

2. Put less oil in the pot to promote oil production. After heating, add onion, ginger, garlic and pepper and stir-fry until fragrant, then add marinated minced meat and stir-fry until cooked.

3. Pour in diced sour beans and stir well, then add some salt, soy sauce and sugar. Sprinkle a little sesame oil when you get out of the pot! Salt and soy sauce must be in moderation. If the sour beans are salted, there is no need to put salt and soy sauce.

Sour beans, pickle spices, salt, sugar, white wine, boiled water, a few slices of ginger, garlic cloves, two dried peppers, lean meat and chopped green onion.

1, a bundle of cowpea horns. I think it will be more delicious if it is tender and thin beans.

2. Boil the water in the pot, throw the beans in and blanch them, then take them out to dry the water on the surface.

3. Lock the glass box and disinfect it with hot water inside and outside.

4. Roll up the beans, put them in a box, put kimchi spices in the middle, and sprinkle with salt, sugar and white wine.

5, add boiling water, add a few slices of ginger, garlic cloves and two dried peppers.

6. put the lid on. On the first day, the beans changed color. I came home the next day and found water on the table where the pickle box was placed. It is speculated that kimchi water is fermented. On the third day, I soaked it in the joint venture company and put it on the fresh-keeping layer of the refrigerator. On the fourth day, I took it out and washed it.

7. This is the sour beans four days later. Wash the water and cut it into small pieces.