1. Cut the cowpea head and tail, wash it, add some salt and salad oil to the boiling water pot, add the cowpea to the blanching water, remove the cold water
2. Chopped and set aside
3. Heat up a frying pan, add minced pork belly
4. Stir-fry until white, add cooking wine, dark soy sauce, salt, chicken essence, fry until the soup is dry and oily
5. Pour in the minced cowpea
6. Mix well and get out of the pot for later use
7. Fresh yeast is hydrated, and flour is added
8. Flocculent
9. Knead it into a rough dough, wake up for a while, then knead it smoothly
10. Seal and ferment to double size
11. Take out the dough and let it out, knead it into a long strip, and cut into small pieces
12. Roll into a thin round cake with the thick side in the middle
13. Encapsulated cowpea
14. Wake up until you get a little fat
15. Put it in a steamer, a pot of cold water, boil for 15 minutes on high heat, and simmer for 5 minutes.
Tips:Fresh yeast has relatively strong fermentation power. \nCold water pot, full fire. After steaming, you must simmer for 5 minutes before opening the lid, otherwise it will shrink.
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