1. Prepare the broad beans and chives required;
2. After washing the scallions, divide into two portions, cut most half into pieces of onion, and a small portion into chopped scallions;
3. After the oil pan is heated, put an appropriate amount of vegetable oil, and pour the shallots;
4. Stir-fry until the green onion turns yellow and then pick it up;
5. Pour in the washed broad beans, sprinkle some salt and stir well;
6. Add an appropriate amount of boiling water to just submerge the broad beans;
7. Cover and simmer for a while until the broad bean shells crack. Sprinkle chopped green onion and stir fry before serving.
Tips:Fresh broad beans are best to be peeled and fried, as broad beans will grow old after a long time. If the crescent on the top of the broad bean is light green like a nail, it means that the broad bean is very tender and can be eaten with its shell; if it turns black, it means that it is old and can be peeled into watercress and fried and eaten.
