Ingredients: 200 grams of pork (fat/lean ratio: 2), and appropriate amount of broad beans. Accessories: garlic, chives or green garlic, ginger.

Practice: Pork (without skin) is cut into pieces. Chop ginger, garlic, chives or green garlic. Put oil in the pan and stir-fry ginger and garlic. Add minced meat and stir fry slightly. Add cold water and bring to a boil. Add broad beans and bring to a boil over medium heat. If you like rotten broad beans, cook them for a while on low heat, so that the broad beans will be soft! Add the right amount of salt and chicken essence. I also put some lard fried by myself, which is more fragrant. Add onion or garlic foam when serving.

2. Tomato and broad bean soup

Ingredients: tomato 1, broad bean. Accessories: Lentinus edodes, garlic, white pepper and salt.

Practice: Wash broad beans, cut tomatoes into small pieces and slice mushrooms. Heat the pan, add the oil to the chopped garlic, and stir-fry until the tomatoes are soft. Add the right amount of water, add the mushroom slices, bring to a boil over high heat, then change to medium heat, cook until the tomatoes are soft and rotten, and add salt and white pepper.

3, sauerkraut vermicelli broad bean soup

Ingredients: pickled cabbage100g, fresh broad bean100g, and vermicelli 50g. Ingredients: Jiang Mo 1 5g, oil1tablespoon (15ml), salt and pepper.

Practice: cut Sichuan sauerkraut into fine powder, wash pods and skins of fresh broad beans for later use, and soak vermicelli in warm water for later use; Heat the pan, add 1 tbsp oil, add Jiang Mo and stir-fry until fragrant, and add sauerkraut and stir-fry until fragrant; Add tender broad beans, stir-fry and change color; Add 500ml of water, bring to a boil, turn to low heat and cook for about 10 minutes until the broad beans are crisp and rotten, add the soaked vermicelli and bring to a boil; Season with salt and pepper.