In Sichuan cuisine, this is called "rotten cowpea", which is actually fried cowpea with minced meat. It is a very simple dish. It is best to use porridge in summer.
Material
| Bubble cowpea | 250g |
| Lean pork | 150g |
| Paprika | 2 pcs |
| Ginger | a small piece |
| salt | |
| soy sauce | |
| Vegetable oil | |
| Cooking wine |
Mince lean pork, marinate with a little salt, soy sauce and cooking wine for 10 minutes; chopped cowpea into pieces, chopped red pepper and ginger
Heat up the pan, add oil, heat up, add minced pepper and minced ginger, stir-fry, pour in the marinated minced meat, stir-fry until 7 mature
Pour in the cowpea, mix well, and saute for 2 minutes on high heat (decide whether to add salt in this step according to personal taste)