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.
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.