1. Ingredients: Wash cowpeas, peel carrots, soak fungus in cold water in advance
2. Boil water in a pot, add a spoonful of cooking oil (the purpose is to fix the color of the cowpea), add the cowpea, blanch it, remove the cold water, and control the moisture
3. Slice the carrots, blanch the fungus and carrots in cold water, remove the dried water and set aside.
4. Cowpea for a live festival
5. The long end goes around round after round to form a round knot
6. Cut the pork into strips and put it in a food processor to make meat filling
7. Put a spoonful of Verdami Prime wine into the beaten meat, mix well, take half a snow pear, peel it, cut into small pieces and set aside
8. Put half an egg white, half a snow pear, a spoonful of June fresh 8g light salt premium soy sauce in the meat filling, and a spoonful of Vidamei Premium oyster sauce. My family has been eating Vidamei Premium oyster sauce. It tastes very good. Pure, the fried dishes are very fragrant and delicious.
9. Put the meat into the cowpea knot
10. Pour an appropriate amount of cooking oil into the pot, put the cowpea stuffed meat upside down into the pot, and fry until golden on both sides.
11. Use fried cowpea carob to stuff the remaining base oil of the meat, add garlic slices and sauté
12. Add carrots, fungus, and bell peppers to stir fry
13. Add cowpea carob stuffed meat, add a spoonful of June fresh 8 g light salt premium soy sauce and stir well
14. Pour in appropriate amount of water and starch, stir-fry to collect the juice, take out the pan and serve
15. Lay out
