1. Practice 1: Prepare materials. Cowpea horn, pork stuffing, leek, ginger, oil, monosodium glutamate, sweet noodle sauce, salt and sesame oil. Chop pork into stuffing, cut onion and ginger into chopped green onion and Jiang Mo; Blanch cowpea pods in a pot, put them in after the pot is boiled, and take them out after all the cowpea pods change color; Chop beans; Put oil in the pot, add chopped green onion and Jiang Mo when the oil temperature is 70% hot, add meat stuffing after the oil temperature is slightly cool, stir well, and add sweet noodle sauce to the meat stuffing; Put chopped beans into the pot, stir well, and add proper amount of monosodium glutamate and sesame oil.

2. Practice 2: Prepare materials. Eggs, cowpeas, soy sauce, shallots, salt and sesame oil. Select cowpeas with uniform thickness and wash them for later use; Prepare a pot of boiling water and bring it to a boil. Add cowpea and blanch until it turns green. Chop beans; Beat the eggs and stir-fry until cooked. Add soy sauce. After cooling, stir the chopped beans and other seasonings evenly for use.

3. Practice 3: Prepare materials. Lard, pork, cowpea, garlic, ginger, yipin fresh soy sauce, oyster sauce, thirteen spices, seasoning oil, chicken essence, sugar and refined salt. Wash the pork, stir it into meat stuffing and put it in a large pot. Jiang Mo, refined salt, a fresh soy sauce, oyster sauce, chicken essence, thirteen spices and a pinch of sugar are added to the meat stuffing to make it fresh and refreshing; Add half a small bowl of water several times, a little at a time, and stir until it is integrated with the meat before adding it; Add chopped green onion and stir-fry evenly, and add appropriate amount of seasoning oil and stir-fry evenly; Blanch cowpea in boiling water pot for about 1 ~ 2 minutes, and take out cold water; Cutting cowpea into fine powder, squeezing, and adding into meat stuffing; Stir the filling thoroughly and evenly.