Eating hot pot in Beijing often eats oily husks, but they are all made of dry water. This time I bought fresh oiled soybean hulls, which is much better than dry. Oil peas, when making tofu, after grinding the soybeans into pulp, float on the top layer of the essence~~
Cut the oil peas and boil them with boiling water.
Put a little oil in the pot, add ginger and fragrant, add the chopped pepper and stir fry, then add the hot soy rind.
Stir fry for a while, season with salt and mushroom