Once upon a time, the northerners lived in winter, and every household was to store a lot of Chinese cabbage in the winter oysters. Or stir-fry, or simmer, or stew, or mix, the boiled women make all the stops, and on a whole winter table, they count on Chinese cabbage. After the winter, there was a dish, and there was a leek. . Then the fresh broad beans are on the market, and the full pods can be simmered; there are seasonal fresh peas, the tempting green and green. . At this time, what kind of fate will the two remaining Chinese cabbages in the winter 窖?
Fresh broad bean peeling and peeling
Put the bacon fat in the non-stick pan, slowly push the oil out of the small fire, pour out the oil residue and discard it.
After adding a small amount of cooking oil to heat, the green onion is scented;
Add a little water and cook for about 2 minutes until the broad beans are cooked thoroughly.