1. 1 handful of fresh cowpea, cleaned, drained and set aside
2. Add appropriate amount of water to the pot, add dried red pepper, pepper, star anise, and appropriate amount of salt to boil, cool and cool.
3. Cut the crock beans into small cubes and place them in an anhydrous and oil-free glass bowl, add cold boiled water, add 1 teaspoon of white wine, and cover the lid.
4. Pickled cowpea discolors and has a sour taste.
5. Remove the sour cowpea, squeeze out the water, and set aside.
6. Chop the bean paste, mince the garlic, mince the chives, and make half a bowl of minced meat.
7. Heat the wok and put the salad oil in the oil, add the minced meat in the oil, stir fry evenly.
8. Stir fry until the minced meat changes color, add bean paste and stir fry over low heat.
9. Stir fry until the aroma of the bean paste comes out and the red oil separates out, add the sour cowpea and stir-fry evenly.
10. Add minced garlic and chopped chives and stir fry evenly.
11. Stir-fried pork with sour cowpea.
12. Finished picture.
Tips:1. The container for pickling cowpea should be water-free and oil-free.
2. Adding white wine has the effect of sterilization.
