1. Peel the broad beans, get the beans and rice, boil in boiling water for 2-3 minutes
2. Pick up the cold water and set aside
3. Add oil to the pan, put two sections of dried chilies, and fry a few peppers to fragrant. Pick up the peppers and discard them.
4. Add the soybeans and rice, stir fry for a minute or two, add salt, pepper powder and chicken bouillon to taste.
Tips:1. If the broad beans are relatively tender, they can be boiled together with the shells for ten minutes and then returned to the pot for frying. They are equally delicious;
2. The shelled soybeans and rice only need to be blanched for one or two minutes, and the time must not be too long, otherwise it will be boiled;
3. This dish restores the taste of the ingredients to the greatest extent, and the seasoning can be reduced to only salt.
