Ingredients: 500 grams of cowpeas, 300 grams of minced meat, 25 grams of dried shrimps, 20 grams of minced mustard, 5 grams each of minced onion, minced ginger, minced garlic, and soy sauce, 7 grams of sugar, 10 grams of refined salt, sesame oil, and vinegar.

3 grams, 1 gram of MSG, 50 grams each of water and oil.

Preparation method: refer to method 1. 1. Remove both ends and ribs from the cowpeas, wash and drain, soak with dried shrimps and chop twice. 2. Put oil in the pot, when hot, add the cowpeas and fry until brown, then take out and drain the oil. 3. Oil

After heating, add onions, minced ginger, minced pork, minced shrimps, and minced mustard and stir-fry. Finally, pour in fried dried cowpeas and stir-fry until fragrant. Add soy sauce, sugar, refined salt, water, sesame oil, MSG, and vinegar, and continue to stir.

Fry until the juice dries up.

Refer to method 2 to cut the beans into 2 cm sections and cut the garlic sprouts into slightly longer sections for later use.

Heat the oil until it is 80% hot, add the beans and fry them until the surface is crispy. Place it in a drain basin and drain off the oil.

Add a small amount of the leaked oil into the pot, heat it to 40-50% heat, add the chili peppers and fry them. When fragrant, add the garlic sprouts, then add the beans and stir-fry.

When the beans are cooked, add salt and stir-fry evenly before serving.

Reference method three: 1. Pinch off both ends of the cowpeas, cut into long sections, wash and dry; Preparation method (11 photos) 2. Heat the oil in the pot until it is 80% hot. Add the cowpeas and fry for 3 minutes until the surface of the beans wrinkles and shrinks. Drain.

Drain the oil 3. Leave the bottom oil in the pot, stir-fry the minced garlic and minced meat until fragrant. Pay attention to put the minced garlic and minced meat into the oil first, use a spatula to spread the minced meat, and then stir-fry over high heat. If you first

Turn on high heat, the meat will stick together tightly and form meat pieces. Stir-fry until the surface of the minced meat becomes crispy. Add cooking wine and serve out; 4. Put oil in the pot. When the oil is hot, pour in the fried beans.

Stir-fry over low heat, then pour the freshly fried minced meat and garlic into the pot, sprinkle with dried chili peppers (dried chili peppers can be stir-fried separately with oil in advance to make them more fragrant, remember not to use high heat), add salt and chicken essence

, drizzle some soy sauce before serving to make it easier to serve.

Reference method 4: 1. Wash the fresh and tender beans, remove the tendons, cut into 4~5cm long, cut the green onion into cubes, and cut the ginger into shreds.

2. Make a frying pan. When the oil is 70% hot, fry the beans in the frying pan over medium heat. When they are shriveled and bubbly, turn up the heat and fry for another 15 seconds to drain out the excess oil.

out.

3. Take another pot, add base oil, then pour the Sichuan peppercorns and dried chili peppers into the pot, stir-fry until the numbing aroma is obtained, add green onions and stir-fry again, add beans and stir-fry for one minute, add appropriate amount of salt and MSG, remove from the pot and serve on a plate.

Reference method 5: 1. Cut the minced meat and stir-fry until ready to use. 2. Stir-fry the beans with oil until the surface is dry. Be careful to add the beans when the oil is not very hot, and then stir-fry over medium heat. Do not stir-fry the beans.

Moreover, be sure to stir-fry the beans thoroughly. Eating half-cooked beans will cause food poisoning. 3. After the beans are stir-fried, take them out, leave a little oil in the pot, add the black bean sauce and the minced meat that you just fried, mix evenly, and stir-fry until the aroma comes out. 4

.Add in the beans and stir-fry until the soup becomes dry.

Reference Method 6 Cooking Ingredients Ingredients: beans, dried chili peppers, carrots, ginger, green peppercorns Seasoning: 4 tablespoons oil, 1/3 tablespoon salt, 1/2 tablespoon chicken powder, 2 tablespoons Haitian seafood soy sauce Cooking process 1.

Remove the heads and tails of the beans, tear off the old tendons, and cut into sections about 4 cm long.

2. Dice the dried chili peppers and cut the ginger into shreds; carve the carrots into flower strips and cut them into flower slices.

3. Heat 1 tablespoon of oil, add in the beans and stir-fry continuously until the beans are slightly dry and slightly yellow, set aside for later use.

4. Heat 3 tablespoons of oil and sauté shredded ginger, dried chili peppers and green peppercorns over low heat until fragrant.

5. Pour in the stir-fried beans and stir-fry with the ingredients in the pot for 2 minutes.

6. Add 1/3 tbsp salt, 1/2 tbsp chicken powder and 2 tbsp Haitian seafood soy sauce to taste, add carrot slices and stir-fry evenly before serving.

Tips from the God of Cooking: 1. When dry-stewing the beans, it is not advisable to put too much oil. Add a small amount of oil and stir-fry the beans over medium-low heat until the beans turn slightly yellow. Turning on the high heat will easily burn the beans.

2. Stir-fry the dried chili peppers and Sichuan peppercorns over low heat until fragrant. Turn up the heat and stir-fry until the dried chili peppers change color slightly. Then add the beans and stir-fry.

3. Beans should be bought in green, thin and round shapes. Do not buy white beans, otherwise the taste will not be crisp and sweet. Beans should be fried, otherwise they will be toxic.

4. In order to maintain the dry, fresh and spicy taste of the dishes, only add seasonings when frying the beans and do not sprinkle water, otherwise the taste of the dishes will not be crisp and sweet enough.