Cooking Steps

1. 

   Step1:Remove the head and tail of cowpea. Wash and dry.

2. 

   Step2:Boil the water in the pot. Add a few drops of clear oil and a teaspoon of salt after the water boils. The purpose is to keep the cowpea green color and taste better.

3. 

   Step3:Boil cowpeas in boiling water for about 5 minutes. Pay attention to observe at any time. Cut off the raw material. I think it's too soft to eat. ^_^Like to eat soft relatives can continue to cook.

4. 

   Step4:Prepare a basin of cold boiled water. Remove the cooked cowpeas into the cold boiled water and soak them thoroughly. The purpose of this step is to make cowpea have a better taste and lock its beautiful color.

5. 

   Step5:Soak for a few minutes. Scoop up the cowpeas. Cut them into small pieces and set them on a plate.

6. 

   Step6:Prepare the condiments for cowpeas. First, the most important ginger juice and mashed garlic. Mash garlic and ginger respectively. Add a little cold water to make juice. These are the amount of three cold dishes in the picture bowl.

7. 

   Step7:Then prepare the regular spicy seasoning. Proper amount of chili oil, zanthoxylum oil, soy sauce, sesame oil, sugar, Zanthoxylum powder, salt, cold vinegar (according to the taste).

8. 

   Step8:As for the production of chili oil, I have mentioned it in several recipes before. Let me repeat it here. First prepare pepper powder, pepper, rattan pepper, star anise, white sesame. Moisten the chili powder with a small amount of soy sauce and mix well. Put pepper, rattan pepper and star anise in. Some people like to chop some garlic and ginger in it. I don't like it. I personally think. With these two kinds of things, the preservation time is not long enough. You need ginger and garlic dishes. You can make them separately every time. Now they are ready to use. They are more delicious. Burn oil in the pot. Keep burning until you smoke. (warm tip - at this time, the wind power of the range hood at home. How big and how big it is.) Turn off the fire and let the oil cool down for 30 seconds. Scoop up a spoon of oil and pour it on the chili powder. Test it first. Watch the pepper powder rolling in the water happily. It means that the oil temperature is just right. You can continue to scoop up the oil. The oil can't be cooled too long. The chili oil refined like that doesn't smell good. At this time, the correct procedure is to scoop up the oil and stir at the same time. Turn up the chili powder at the bottom as much as possible. There is no dead angle contact in all directions. ^_^Finally, add white sesame while it is hot. Mix well and mix well. The chili oil is refined. It smells good. I use the enamel cup at home directly. I can also put it in a glass jar after cooling and seal i

9. 

   Step9:

10. 

    Step10: