Tools/materials: cowpea, dried bean curd, pig forelegs, ginger 1, garlic 1, starch 1, bean paste 1, soy sauce, Laoganma oil pepper, salt, oil, water, pot, knife and shovel.

1. Add a proper amount of salt to boiling water, blanch cowpea for 2 minutes, then take it out and drain it.

2. Shred the fat meat and lean meat separately, add appropriate amount of starch to the lean meat and mix well, slice garlic and ginger, and cut dried tofu into strips.

3. Heat the oil to 70% heat in a hot pot, stir-fry the fat for about 20 seconds, stir-fry the fat and then stir-fry the lean meat.

4. Add bean paste and stir-fry for 10 second, stir-fry until fragrant, and add garlic and ginger slices and stir-fry for 10 second.

5. Add dried bean curd and stir fry for 20 seconds, and add cowpea and stir fry for 30 seconds.

6. Pour in the right amount of soy sauce and stir fry 10 second, add Laoganma oil pepper and stir fry 10 second and turn off the heat.