sour black-eyed bean
Shallots, ginger, garlic
How to Make Sour Cowpeas with Pork Drippings
Prepare the soaked cowpeas (see my recipe: Sichuan Kimchi)
Sour cowpeas from the pickle jar
Chop (slowly compared to a knife), wring out a little water if it’s too salty or too sour.
Mince the meat, mince the onion, ginger, garlic and dried chili.
Add the drippings to the frying pan.
Stir fry the diced meat, spray with wine and serve on a plate.
Wash the pan, then start the frying pan, add the minced onion, ginger, garlic and dried chillies, and burst the aroma.
Put in the chopped sour cowpeas, stir-fry quickly for 2 minutes, spray with wine, and stir-fry for 1 more minute
Add the cooked drippings and stir-fry for 1 minute.
Add chili oil (or leave it out, depending on your personal taste), add the right amount of sugar (since it’s a pickle, you can put a little more sugar in it), and add A little water, toss well and boil for 1 to 2 minutes. (Sour cowpeas are very salty, so no more salt is needed)
Drizzle with sesame oil, chicken extract, and serve!
Porky Sour Cowpeas! It’s appetizing and delicious!