Prepare fresh cowpeas, garlic, peppercorns, dried chili peppers, salt, chicken essence and lard.

Practice

1, fresh cowpeas with a knife cut into 5 centimeters long section, put into the water, add a spoonful of salt and mix well, soak for 10 minutes. Fish out after soaking, rinse well with water and control the water.

2, cowpeas into a large bowl, add another tablespoon of salt, mix well with your hands, continue to marinate for 20 minutes, pour off excess water.

3, frying pan pour into the appropriate amount of water, high heat boil and pour into the marinated cowpeas, blanch for half a minute, fish out the cowpeas, pour into cold water to cool, fish out and drain.

4, add appropriate amount of lard in the frying pan, lard is more fragrant than vegetable oil, when the oil temperature is 70% hot, add peppercorns, garlic, dried chili pepper section stir fry flavor, pour into the cowpea section quickly stir fry for half a minute, add appropriate amount of salt, chicken seasoning, stir fry can be out of the pot, and fragrant and flavorful fried cowpeas are ready.

---- cooking tips ----

The first point, cowpeas are not easy to taste, so you can't fry them directly in the pot, you need to marinate them with salt, it will make the cowpeas taste good in advance, and also make them soft.

The second point, cowpeas must be pickled first, and then blanched, the order can not be reversed, otherwise it is still not flavorful. Blanching allows the cowpeas to cook quickly, reduces the loss of nutrients, and maintains the bright green color without turning yellow.

The third point, the taste of cowpeas is relatively fresh, when seasoning, remember not to put other seasonings, just add salt and chicken essence on the line, the taste is very fresh, soy sauce, five spice powder and other colorful and heavy seasonings do not put, it will affect the appearance and taste.