Ingredients details

300g fresh broad beans

2 chives

1 tablespoon minced ginger

Minced garlic 1 tablespoon

1 tablespoon pickled pepper

1/2 teaspoon pepper powder

1 tablespoon aged vinegar

1 tablespoon soy sauce spoon

1 tablespoon of sugar

2 tablespoons of warm water

1 tablespoon of cooking oil

A pinch of salt

Sour and sweet taste

Stir-frying technique

Ten minutes of time

Easy difficulty

How to make sweet and sour broad beans

1

Wash the broad beans and peel off the shell;

2

Mince the ginger and garlic;

3

Put the minced ginger, garlic and pickled pepper into a small bowl;

4

Add pepper powder, vinegar, soy sauce, sugar and a little salt;

5

Add warm water;

6

Mix thoroughly to form a sauce and set aside.

7

Cut the chives into thin slices;

8

Put water in a pot, add broad beans after boiling, and cook until mostly The broad beans float to the surface;

9

Take out the broad beans and drain the water;

10

Put the wok into the hot pot and let it cool Add oil, add broad beans, stir-fry over medium-low heat;

11

Stir-fry until both sides of the broad beans are golden brown and burnt spots appear, turn off the heat;

12

Add the sauce;

13

Stir evenly, cover the pot and simmer for 15 minutes, opening and stir-frying once or twice;

14

After 15 minutes, the soup will be basically absorbed. Add chopped green onion and mix well.

Tips

1. You don’t need to shell the broad beans. In addition to not being very tasty, you also have to spit them out when you eat them~

2. Like it If you want to eat spicy food, you can add more pickled peppers, but don’t add salt. The more pickled peppers, the saltier the taste;

3. Make sure you have no problem eating fresh broad beans. Some people are allergic to fresh broad beans.

Kitchen utensils used: cooking pot, wok