1. Dried soybeans are soaked in warm water. I soaked it the night before and the next morning.
2. After soaking in the water all night, the dried soybeans became fat guys.
3. While controlling the water in the soybeans, wash and wash the purchased line peppers and control the water. Do not break off the peppers. When cutting them, break them again to prevent water from getting inside. Peel the ginger pieces.
4. The pepper washed for breakfast is ready to be cut after lunch at noon. Break off the peppers, cut in half from the middle, and chop them into diced peppers. Cut the ginger into fine pieces.
5. Put oil in the wok, the amount of oil should exceed the height of the soybeans by two centimeters. Heat the oil and fry the soybeans, which are well-controlled in water.
6. Fry until the skins of the soybeans are wrinkled, and some soybeans are floating.
7. After adding the minced ginger, add the chili as well, it will choke when you put it in.
8. It is fine to fry the chili until only the skin of some chili is left. Add salt, five-spice powder, sugar, and salt to be saltier than usual for cooking. The salty ones are more durable.
9. After putting the five-spice powder in, put the white wine in about two minutes. Any kind of white wine can be used. I put half of it in a disposable cup. Then it will be ok after four or five minutes of frying.
10. After cooling, put it in a fresh-keeping box or a glass bottle.
Tips:The best part of this approach is that you can eat it when you cook it, and you don’t have to worry about it going bad.
