Cooking Steps

1. 

   Step1:Rinse the soybean with water. Soak in a bowl of water and salt for 1015 minutes.

2. 

   Step2:Prepare the raw materials for pickled beans - chopped garlic, sliced ginger, half cut dried chilli (to get rid of the chilli). Cut small red pepper into sections, fennel, grass nuts, Xiangye, star anise, oil, oyster sauce, soy sauce, vinegar, Xiangyou, sal

3. 

   Step3:Gently rub the soaked peas with your hands. Rub off the hairs on the peas. Wash them with water several times. Then cut off the two ends of the bean. It's convenient to taste.

4. 

   Step4:Put water in the pot. Soak the green bean thoroughly. Put the green bean in the pot after boiling. Pour some oil (keep the green bean). Add a small spoon of salt. Cook for 56 minutes.

5. 

   Step5:Take out the cooked peas and cool them with cold water or pure water. Pour them into a large bowl.

6. 

   Step6:Add a porcelain spoon of raw sauce (the picture shows a porcelain spoon), a small half of oyster sauce, a small half of vinegar. A little sesame oil

7. 

   Step7:Mixed loo

8. 

   Step8:Put the oil in the pot. After the oil is hot, put the dried pepper, grass fruit, Xiangye, star anise and fennel to explode (don't paste them). Then put the ginger, garlic and red pepper to burst out the fragrance. Add a little soy sauce. Mix well.

9. 

   Step9:I pour the soy beans into the pot and stir fry them for a few times. Then put them in a big bowl. Refrigerate them for 12 nights, they taste better and eat better

10. 

    Step10:You can also mix the fried spices into the soy beans directly.

11. 

    Step11:After two nights of cold storage, the Maodou is super tasty

12. 

    Step12:Spicy and refreshin

13. 

    Step13:I make it spicy. If you can't eat spicy, you should put less dried pepper or no red pepper.