1. Pick and wash the cowpea.
2. Peel the carrots, wash and cut into shreds, add appropriate amount of water to the wok, blanch the carrots for about 1 minute, remove the cold water and control the moisture; when blanching, put a little salt in it and drip a little oil to keep it The vividness of the ingredients.
3. Cut the cowpea in the middle, or you can cut it into small pieces directly, and then blanch it in boiling water. I like to blanch the whole root without losing nutrition. Put it in a pot of boiling water and blanch until the cowpea is almost cooked, remove the cold water, and then remove the controlled water.
4. Cut the cowpea into sections, put in a basin, and add shredded carrots.
5. Peel the garlic, wash it, smash it with a knife, and chop into minced garlic. Add salt, sugar, balsamic vinegar, soy sauce, pepper and white sesame seeds.
6. Pour in the minced garlic, pepper oil, and chili oil.
7. Mix well.
8. Plate.
Tips:1. When blanching cowpeas, add two drops of oil and a little salt to the water to keep the green beans.
2. The cowpea corners should be blanched, otherwise it is easy to be poisoned.
