1. Ingredients: 2000g cowpeas, salt, 1 garlic, 1 ginger, sauce requirements: carrots, 3 large onions (the best half) or small onions, 3 cilantro, celery leaves, green onions, 3 slices of parsley leaves, 2 star anise, a small piece of cinnamon, half a bottle of soy sauce, a small bowl of cooking oil.

2. Wash and dry the cowpeas, cut them into segments, put a layer of cowpeas and a layer of salt, marinate.

3. After marinating for 24 hours some water will come out and the water is poured off.

4. Prepare the ingredients for the sauce, wash and dry. (You can't have water when frying, it will splash out and be dangerous)

5. Pour a small bowl of oil into the wok.

6. When the oil is 50 percent hot, add green onions, carrots, scallions, parsley, celery leaves, star anise, allspice, cinnamon, and Angelica dahurica.

7. Fry until the surface is slightly yellow, turn off the fire, fish out and throw away.

8. Add half a bottle of soy sauce, add sugar, bring the sauce to a boil, turn off the heat and let it cool.

9. Slice ginger and garlic, add to cowpeas and mix well.

10.Put the cowpeas in a jar, pour the sauce and marinate at room temperature for half a month before serving.