Instruments: bean curd, mung bean sprouts

Accessories: oil, salt, ginger and garlic, Pixian soybean paste, soybean paste, peppercorns, dried chili peppers, light soy sauce, vinegar, sugar, thorns

Practice: 1, washed mung bean sprouts a little dry water, pan heat, oil sauteing Garlic slices after frying mung bean sprouts, in the pan sizzle out, put in a large bowl, mung bean sprouts do not fry.

2, or this pot, hot oil put ginger and garlic, Pixian soybean paste, pepper, dry chili pepper fried, fried red oil and flavor, the amount of how much to do their own, like spicy Pixian soybean paste and dry chili pepper, like spicy on more pepper, depending on what you like.

3, seasoning fried red oil and flavor after adding two bowls of hot water to boil, and then cut the skin of the beans thrown into the pot to boil.

4, bean skin boiled put soybean paste, soy sauce, medium heat and then cook for 10 minutes, bean skin cook a little longer will be more flavorful, and then put a little salt, vinegar and sugar before the pot to adjust the taste, feel the taste of salt can not put enough, turn off the fire with soup with vegetables poured in the mung bean sprouts in a large bowl, put a little thorn mustard leaves can be eaten, delicious ah.

Warm tips:

Bean skin is very resistant to cooking, cook for a long time some taste good and more flavorful, mung bean sprouts do not fry too cooked, because the hot soup will be heated up again, otherwise the taste is not crispy, as for the taste I think it's still spicy taste good, if the children eat it with peppercorns, soy sauce, soy sauce, vinegar and sesame oil can be, the taste is very tasty, in fact, good ingredients to come out of the dish! There is no such thing as a bad meal.