Pickled Vegetables with Broad Beans (咸菜豆瓣酥）

Ingredients

• Frozen broad beans (no shells)
• (as fresh as possible) pickled vegetables - optimally, 雪里红
• Oil, salt, sugar

Instructions

1. Slightly thaw out the broad beans.
2. Add a little bit of oil to a pan. Gently fry the broad beans in the pan.
3. Add water to the pan to cook the beans until fully soft.
4. Using a wooden spoon, crush the beans until into a chunky paste.
5. Taste your pickled vegetables, and wash/cut if needed. Depending on how salty the vegetables are, add the pickled vegetables to your preference. Start with a little bit and slowly add in.
6. Add a bit more water so that nothing burns/gets too dried. Turn down to low heat.
7. Add salt and sugar to taste. Adding sugar is very important to make sure that the saltiness comes out.
8. Mix and cook until water is gone.

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