1. Wash the cowpea and pinch off both ends. Break into inches.
2. Wash the konjac knot two or three times, and open the konjac knot into a vermicelli shape.
3. Bring water to a boil in a pot, add the cowpeas and blanch them until cooked. After the cowpea is fished out, add the konjac and scald it out.
4. Put the blanched cowpea and konjac in cold water separately to control the moisture.
5. Mash the garlic into a puree, put all the seasonings in a bowl, add an appropriate amount of cold boiled water and mix thoroughly.
6. Put the konjac in the plate to make the base.
7. Put on the cowpea again.
8. Pour the sauce on the cowpea and mix well.
Tips:Because light soy sauce has a salty taste, I didn't add additional salt.
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