1. The fresh cowpea in the green bowl and the soaked cowpea in the yellow bowl are cut into pieces, the ratio is 6:4, the lean meat is cut into cubes, and the mixture is mixed with salt, cooking wine, soy sauce, and water starch.
2. Bagged steamed buns (you can also make them yourself), mince ginger and garlic, and cut red pepper into cubes.
3. Steam the bun first.
4. Heat a pan with cold oil, add the minced ginger and garlic until fragrant.
5. Add the diced meat and fry until the color changes.
6. Pour in fresh cowpeas and stir fry.
7. Pour in red pepper diced, add salt, light soy sauce and stir-fry.
8. Pour in the soaked cowpea and stir-fry quickly, add a little water, and add chicken essence when you start the pan.
9. It's so cool to use steamed buns with sour and refreshing dishes!
