Ingredients

Dried soybeans, bay leaves, cinnamon, star anise, Sichuan peppercorns, dried red pepper, allspice, salt, olive oil

Method

1. Prepare an appropriate amount of dry soybeans

2. Put the dry soybeans into cold water and soak them overnight

3. Until the soybeans absorb water and are fully swollen, and the volume is that of dry soybeans About 3 times the amount

4. Put an appropriate amount of cold water into the pot, add 1 bay leaf, 1 section of cinnamon bark, 1 star anise, appropriate amount of Sichuan peppercorns and 1 dried red pepper

5. Sprinkle an appropriate amount of five-spice powder

6. Add an appropriate amount of salt according to your taste

7. Drain the soaked soybeans and put them into the pot, cover and cook for 10 minutes Left and right

8. Cook until the soybeans are cooked and dry, remove and place on a plate, add 1 tablespoon of olive oil

9. Stir evenly with chopsticks so that each soybean is evenly coated. Wrap a layer of olive oil

10. Place the wok on the fire to heat the bottom of the pan, add the soybeans over medium heat and stir-fry with a spatula

11. As the heat heats up, increase, the surface of the soybeans begins to shrink

12. Turn to medium-low heat and continue to stir-fry with a shovel

13. Stir-fry until the surface of the soybeans gradually shrinks and the color begins to turn golden.

14. Turn to low heat and continue to stir-fry with a small spatula

15. Stir-fry until there is a "crackling" sound of soybeans colliding in the pot and the surface of the soybeans has a fire color. Turn off the heat

16. Place the fried soybeans in a container to cool down and then serve