1. Minced Pork and Broad Bean Soup

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

Method: Cut the pork (without skin) into fine pieces. Finely mince ginger, garlic, chives or green garlic. Put oil in the pot, add ginger and garlic and stir slightly until fragrant. Add minced meat and stir-fry briefly. Add cold water and bring to a boil over high heat. Add broad beans and bring to a boil over medium heat. If you like to eat rotten broad beans, cook them over low heat for a while, so that the broad beans become soft! Add appropriate amount of salt and chicken essence. I also put some lard that I fried myself, which makes it more fragrant. When serving, add chives or green garlic.

2. Tomato broad bean soup

Ingredients: 1 tomato, appropriate amount of broad beans. Accessories: mushrooms, garlic, white pepper, salt.

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

3. Sauerkraut, Vermicelli and Broad Bean Soup

Ingredients: 100 grams of pickled cabbage, 100 grams of fresh broad beans, and 50 grams of vermicelli. Ingredients: 15 grams of minced ginger, 1 tablespoon of oil (15ml), salt, and pepper.

Method: Cut the Sichuan pickled cabbage into fine pieces, remove the pods and skins of the fresh broad beans and wash them for later use. Soak the vermicelli in warm water until soft. Heat the pot and add 1 tablespoon of oil. Add the minced ginger and stir-fry until fragrant, add the minced pickled cabbage and stir-fry until fragrant; add the tender broad beans and stir-fry until they change color; add 500ml of water, bring to a boil, then reduce to low heat and simmer for about 10 minutes until the broad beans are crispy, add the soaked vermicelli and bring to a boil ; Season with salt and pepper.