Sweet and Sour Broad Beans
1.
Wash broad beans and peel off the shell;
2.
Mince ginger and garlic;
3.
Put the minced ginger garlic and pickled peppers into a small bowl;
4.
Add pepper powder, vinegar, soy sauce, sugar and a little salt;
5.
Add warm water;
6.
Mix thoroughly into a sauce and set aside.
7.
Scallions, chopped green onions;
8.
Put water in the pot, add the broad beans after boiling, and cook until most of the broad beans rise to the surface;
9.
Remove the broad beans and drain the water;
10.
Raise the wok, heat the pan with cold oil, add the broad beans, and stir-fry on medium and small heat;
11.
Fry until the broad beans are golden on both sides and burnt spots appear, turn off the heat;
12.
Add sauce
13.
After stirring evenly, cover the pot and simmer for 15 minutes, open the middle and stir-fry once or twice;
14.
After 15 minutes, the soup is almost completely absorbed. Add the chopped green onion and mix well.
Tips:
1. Broad beans do not need to be hulled, except that they are almost delicious, they have to be spit when they are eaten~
2. If you like spicy food, you can add more pickled peppers instead of salt. The more pickled peppers, the more salty the taste;
3. Make sure it’s okay to eat fresh broad beans. Some people are allergic to fresh broad beans.