1. Remove the two ends and tendons of cowpea, wash and drain for later use, soak dried shrimps and chop them twice. 2. Add oil to the pot, heat it, add cowpea and fry it until yellow, then take it out and drain the oil. 3. Heat the oil, add onion, Jiang Mo, minced meat, dried shrimps and pickled mustard tuber, stir-fry, and finally pour in the fried dried cowpea.

Reference practice 2

Cut the beans into 2cm sections, and cut the garlic seedlings into slightly longer sections for later use. Heat the oil to 80% heat, fry the beans, and feel that the surface has been fried to crisp, and it is like a leaky basin to drain the oil. Add a small amount of leaked oil into the pot, heat it to 40% to 50%, add pepper to fry, add garlic seedlings after fragrance, and then add beans to stir fry. When the beans are cooked, add salt and stir well.

Reference practice 3

1. Pinch off two ends of cowpea, cut into long sections, wash and control drying;

How to make it (1 1 Zhang) 2. Put the oil in the pan until it is 80% hot, add the cowpea, fry it for 3 minutes until the surface of the beans wrinkles and shrinks, and then take out the oil and drain it. 3. Leave the bottom oil in the pan, stir-fry the minced garlic and minced meat until fragrant. Pay attention to putting the minced garlic and minced meat into the oil first, and then spread the minced meat with a spatula before opening. 4. Put the oil in the pan, pour the fried beans after the oil is hot, stir-fry them with low fire, then pour the minced meat and minced garlic into the pan, sprinkle with dried peppers (the dried peppers can be stir-fried with oil alone in advance, remember that the fire is not big), add salt and chicken essence, and pour some soy sauce before taking out the pan, so as to take out the pan.

Roast meat with dried lentils

Required ingredients:

Pork belly 1 kg, 3 dried lentils, 5 cloves of ginger 1 piece, 5 cloves of garlic, a few scallions, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of soy sauce, star anise 1 piece, 2 slices of fragrance, cinnamon 1 piece, and a proper amount of salt.

The steps are as follows:

1, soak the dried lentils in water in advance, and then clean them (I didn't clean them halfway, so I didn't need the water for soaking lentils. )

2. Cut the pork belly, clean it, blanch it with cold water, add a spoonful of cooking wine, blanch it, remove it and clean it.

3. Put the blanched meat directly into the pot, add enough water to stew, add green onions, ginger, cooking wine and aniseed, boil over high fire and cook for about 20 minutes. The water here should be replenished at one time, and no water should be added halfway. )

4. Add rock sugar, light soy sauce and light soy sauce, then add soaked dried lentils and simmer with high fire. After boiling, simmer for 30 minutes on low heat.

5, add the right amount of salt, adjust to the appropriate salinity, and then simmer for about 10 minutes, the meat is rotten, the lentils have absorbed enough meat flavor, and the soup has received the desired degree. Turn off the fire and take it out.