Faba Beans in Home

The first time I learned about fennel beans was in Lu Xun's novel Kong Yiji, when I was still in middle school. Lu Xun described in his article that Kong Yiji ate fennel beans. He also said that there are four ways to write the word "fennel", which is very memorable.
Later, when we had a chance to visit Shaoxing, Shaoxing people duplicated a Luzhen town near Jianhu Lake. It was very economical. Although the scope was not large, the scenes in Lu Xun's works were basically all there. When we were hungry at noon, we went to Xianheng Hotel to have dinner. The waiter handed out the menu. We ordered fennel beans. When we talked about Xun Geer's hometown, we had to taste some fennel beans.
Soon enough, the fennel beans came to the table. When I looked at them, wasn't it boiled broad beans in salt water? Far from what I imagined, the gray beans lost fresh water, like the face of an old man in the twilight, tasted slightly salty and tasted like chicken ribs, which really frustrated me.
At that time, I especially missed the faba beans in my hometown.
From January to March and April in central Jiangsu, broad beans grow everywhere, blooming small yellow and black flowers. In the fields, there are green figures everywhere, accompanied by overwhelming golden rapeseed flowers, which are very beautiful.
By May and June, broad beans were on the market. The newly listed beans were very tender and could be cooked or fried with the skin. They were very delicious.
More than a month later, the broad bean is a little old, at this time can peel off, fried bean flaps, fried in oil to golden yellow, the entrance is very crisp, is also excellent to eat, but should not eat too much, easy to fire.