1, large white kidney beans washed clean, and cattle dry bar, grass picks, dashi, alkali with cooking, cooking to eight mature when the large white kidney beans filtered, picking up the grass, dashi, add five spice powder, dry starch, dry bar for another use;

2, frying pan on a high flame, injected with rapeseed oil, burned to seventy percent heat, under the white kidney beans, fried to the skin crispy, fished out of the filtered oil;

3, the pot to stay in the bottom of the oil 20 grams of onion, then put water pickles, white beans, add fine salt, MSG, mix well and then plate;

4, the white kidney beans have a large, the white kidney bean, the white kidney beans are a good choice for the next day. pot, then put the water pickles, white kidney beans, add salt, monosodium glutamate, mix well and then plate;

4, white kidney beans have large, medium and small points, the big one is shaped like chicken waist, white and full, the taste is pure, sand glutinous and tasty;

5, the Hui people of Yunnan are very fond of the white kidney beans and beef dry bar with simmering, the kidney beans crispy and glutinous without residue, mellow and fragrant.