Prepare green broad beans, ham, ginger and garlic, dried chili peppers, oil, salt and other ingredients.

The first step is to peel off the broad bean shells, wash them with clean water, drain them and set aside. Dried red pepper, cut green onions into sections, and cut ginger into thick strips.

The second step is to heat the oil in a pan, pour the oil into the pan and heat it until it is 70% hot, stir-fry the onion, ginger and red pepper until fragrant, then add the broad beans to the pan and stir-fry. When frying, the fire should be large so that the broad beans are fully heated.

The third step is to add water and simmer. Generally speaking, the amount of water needs to be equal to that of broad beans. In order to maintain the green color of the broad beans, the tender broad beans do not need to be stewed for too long. After the broad beans develop "black lines", you can add more water and cover the pot for a longer time.

The fourth step is to add salt after the broad bean skin is cracked. The amount of salt used is slightly more than that for stir-frying vegetables. Broad beans will be a little bitter after being cooked, so you need to add some sugar, then add an appropriate amount of MSG, and serve on a plate.