1. The cowpea is removed from the sides and tendons, and washed.
2. The cow worker puts boiling water to blanch until the life is broken.
3. Blanch cooked cowpea and cut into small sections. Peel garlic, wash and cut chili and coriander.
4. Put garlic and chili in a stone mortar, add salt and monosodium glutamate, and pound into a puree.
5. Add the cowpeas and continue to pound until they are scattered.
6. Add coriander and appropriate amount of soy sauce twice to scoop out and serve.
7. Finished picture
Tips:Just blanch the cowpea until it is broken to keep its crispness.
