Braised spiced soybean material: main ingredient: soybean 400g, seasoning: onion 10g, ginger 10g, pepper 5g, cinnamon 5g, star anise 5g, salt 4g and sesame oil 5g. Methods: 1. Removing impurities from soybeans, soaking in warm water for one day, and washing; 2. Chop onion and ginger into powder respectively; 3. Put the wok on the fire, add water and soybeans to boil, skim off the floating foam, and sprinkle with aniseed (star anise), pepper, cinnamon, chopped green onion and Jiang Mo; 4. Stew on low heat until cooked, add salt and burn until tasty, and pour sesame oil on it.

Stewed soy sauce raw materials: soybeans, green peppers and red peppers ingredients: cinnamon, fragrant leaves, star anise and pepper seasoning: salt, sugar, chicken essence, soy sauce, sesame oil 1: soybeans are soaked in cold water for one night, and then taken out and washed the next day. 2: Wash all ingredients, pour hot oil into the pot and stir fry for a while. 3: Pour the soybeans into the pot and stir fry for a while. Season with salt and sugar 4: Pour in soy sauce and water to boil and simmer for 30 minutes. 5: Take out the soybeans and put them in a large bowl. Chop the green and red peppers. 6: Soybeans are seasoned with salt, chicken essence, soy sauce and sesame oil. 7: Add green pepper and red pepper and mix well.

Crispy soybean ingredients: 500g soybean seasoning: salt, vegetable oil 1. Wash soybeans and soak them in clear water for about 12 hours. 2. Pick up the soaked soybeans and drain them thoroughly for later use. 3, sit in a pot and ignite, add oil and burn it to 50% heat, and slowly pour in the drained soybeans. 4, turn to a small fire and fry until the color is golden, pick up the oil and let it cool. 5. Heat the oil in the pot to 70% heat again, and pour in the soybeans and fry once. When the color turns golden red, take out the oil control. 6. Put the fried soybeans into the dish, sprinkle with appropriate amount of salt and mix well. Let them cool before serving.

Ingredients: 50 grams of soybean, 200 grams of ribs (big ribs), 50 grams of lotus root, 25 grams of seasoning: coriander, 5 grams of salt, 3 grams of chicken essence, 5 grams of pepper powder, 20 grams of yellow wine, 0/0 grams of soy sauce/kloc, 0/0 grams of vinegar/kloc, 5 grams of onion, 2 grams of ginger and 20 grams of vegetable oil. 2. Peel lotus root, wash and cut into pieces; 3. Put the oil in the pot. When the oil temperature is 50% hot, pour in the ribs and stir fry. Add cooking wine, soy sauce, broth, pepper powder, onion, ginger slices, soybeans (soybeans), salt, vinegar and lotus root blocks; 4. After boiling, pour into the casserole, stew until the meat is separated from the bone, and sprinkle with coriander powder when taking out the pot.