Preparation steps:

1. Rinse fresh cowpeas with water.

2. Add half of the cold water to the pot, add 1 tablespoon of salt, and half a tablespoon of soda ash (which can effectively prevent the cowpeas from turning black after drying). After the water boils, put the cowpeas into the pot and cook for two or three minutes. Observe that the cowpeas become soft and you can take them out of the pot when you smell the fragrance of the cowpeas.

3. Soak the cooked cowpeas in cold water until cool.

4. Hang each cowpea symmetrically on the hanger, do not hang too many, and leave a gap between each cowpea.

5. It will be ready in the sun in two days. Gently remove the dried cowpeas and place them on a plate.

6. The dosage of "Style Chef" is: 6 pounds of fresh cowpeas, half a pot of boiling water, two spoons of salt, and one spoon of edible soda ash noodles.