Clean and hygienic and delicious enough to lick your fingers with spicy strips to do so!!

Cooking Instructions

1. After peeling the garlic and the hard lump of the head, weigh 100 grams and chop it, rinse it with water 3 times and dry it for later use

   

2. Cut the dried bean skin into strips, steam in a pot for 15 minutes, and let cool for later use

   

3. Except for minced garlic, bean skin and cooking oil, all the raw materials are weighed together

   

4. Heat oil in a pan (if you have a thermometer, measure it at about 80 degrees Celsius, add minced garlic)

   

5. Stir-fry over low heat until the minced garlic floats

   

6. Immediately after turning off the heat, add the weighed dry ingredients and stir to prevent clumping, then turn on low heat and stir-fry for 5 minutes, and continue to stir-fry for 2 minutes after turning off

   

7. That's pretty much it

   

8. Put the bean skin in it, stir well, seal and
   refrigerate for preservation, you can put it for half a month,
   and it can be stored at room temperature for about a week