Dry Stir-fried Cowpeas

Name: Dry Stir-fried Cowpeas
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g cowpea; 100g pork; 2g pepper; 2g shallot; 2g ginger; 2g garlic; 1 tsp salt; 2g Dried chili; 5g Cooking Wine; 2g Knorr Chicken Noodle; 6g Soy sauce

by Little Grassroots Family Food

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The Northeast has a very high yield of cowpea. Stir-fried cowpea, cowpea pickles, etc., are mainly cowpea dishes. Northeast restaurants are home-cooked dishes. This dry stir-fried cowpea is a dish that people in the Northeast like to eat. It has a taste of hometown. , If you like it, it's really good to eat:"

Dry Stir-fried Cowpeas

1. Cut the pork well in advance, marinate with appropriate amount of cooking wine and Knorr chicken powder for 10 minutes

2. Wash cowpea and cut into small sections, control water for later use

3. Add a little more oil to the pot and bring to a boil

4. Stir the cowpea in batches

5. Stir softly and serve

6. Leave a little base oil in the pot, add pepper and stir fragrant

7. Add green onion, ginger and garlic and stir fry, more garlic

8. Add dried chili and stir fragrant

9. Stir fragrant with shredded pork

10. Add cowpea and stir fry quickly

11. Add salt and light soy sauce, stir fry and turn off the heat evenly.

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Tips:
If the cowpea is stir-fried in a frying pan at one time, the first oil temperature will be too low and the second oil will be too low, so it is recommended to stir the cowpea twice.