1. Choose Laotan to soak sour cowpea back then, wash and drain, and cut into small sections.
2. Chop the ginger and garlic, mince, and cut the dried chili into sections. (Chaotian pepper is used for the taste, usually Erjingtiao pepper, light vegetable pepper) The minced meat is tender and smooth, you can add some starch and soy sauce to reconcile it, usually add a little salt.
3. Heat the oil to a boil and let cool. If it is rapeseed oil, it must be cooked.
4. Pour the minced ginger and garlic into the pot and stir-fry the minced meat evenly, then heat and fry. Directly heating and frying minced meat tends to form a dough, and the taste is not good. Fry the pot well.
5. Pour in the base oil of the fried minced meat and heat it up.
6. Pour in dried chili and fry.
7. When the color of the chili becomes darker, pour in sour cowpea and stir fry.
8. When the water in the sour cowpea fry becomes less and hot, add the minced meat and stir fry together for 3 minutes. Pour in the garlic seedlings. Sprinkle some MSG and stir-fry evenly before serving the heavy taste.
Tips:Noodles can be fried with lard, but it is recommended to use rapeseed oil or mixed oil when served with rice and wine and cold food.
