Ingredients and methods of stir-fried cowpea

Dry-fried cowpea [raw materials]

400 grams of tender cowpea, half a pack of ground rice sprouts (40 grams), 1 tablespoon of Shaoxing wine, 2 tablespoons of soy sauce, and appropriate amounts of salt, MSG, and sesame oil.

Dry-fried cowpea [Features]:

The color is emerald green, fresh, salty and refreshing. Fry it in a pan, not too long or too dry, until the skin is wrinkled.

Dry-fried cowpea [method]:

1. Wash the cowpeas and cut them into 3 cm pieces for later use. 2. Wash the wok and place it on high heat. Heat the oil until 70% cooked.

Heat the pan, add the cowpeas, fry until the skin is wrinkled, remove from the pan, drain the oil and set aside. 3. Leave some oil in the pan, add soy sauce to add color, add the cowpeas and stir-fry

Add salt and bean sprouts until fragrant, then add Shaoxing wine, sesame oil and MSG and stir well. 4. Remove from heat and serve.

Kind tips

1. Because it is a family dish, you can use less oil when frying the cowpeas.

2. Increase the amount of chili according to your taste.

3. It will taste better if you add some minced meat and stir-fry together.

4. Be sure to drain the cowpeas, otherwise the oil will splash out.