1. Peel off the shells of the bought broad beans and wash them.
2. Pour an appropriate amount of water into the pot and bring to a boil. Put the cleaned broad beans into the blanching water and remove the water to drain.
3. Take half of the onion, peel off the old skin and cut into large pieces.
4. Pour an appropriate amount of oil into the pan, add onions and stir fry.
5. Fry until the onion is transparent and spread on the bottom of the casserole.
6. Fry until the onion is transparent and spread on the bottom of the casserole.
7. Stir fry until the skin is cracked, add a little salt and then add 2 spoons of hoisin sauce.
8. Stir-fry and add appropriate amount of water to boil.
9. Then move the broad beans into a casserole with onions on the bottom.
10. Boil on medium-low heat until the onions are fragrant, and the soup is almost dried, sprinkle with chopped chives and then turn off the heat.
11. The soft, glutinous and delicious broad bean pot is ready to eat.
Tips:After putting the broad beans in the casserole, remember that the heat should not be too high, otherwise the pan will become sticky.
