Dry-Fried Green Beans with Minced Pork and Preserved Vegetables

Dry-Fried Green Beans with Minced Pork and Preserved Vegetables

Introduction:

"I don't need to fry this string bean too much. After a little oil changes color, I add a lid. When the heat comes back, I also bring a little feeling of stewing. In this way, even frying and stewing are easy to taste and ripen, because I'm afraid of cooking fumes. It's my trick to come up with this trick."

Production steps:

Step 1: wash kidney beans, remove tendons, pinch short, drain water, mainly for fear of oil splashing during frying.
Stir fry the minced beef in the pot to dry the water (do not add oil, stir fry, the oil will come out after the water is dry), then add cooking wine, ginger, garlic slices, stir fry together, add soy sauce, and color a little soy sauce. If you have Pixian Douban and Sichuan Yibin's sprouts, put a little oil in the pan to stir fry Pixian Douban until fragrant, then add the fried minced meat and sprouts to stir fry and set aside. (because Pixian Douban is salty, soy sauce and soy sauce should be reduced.)

Step 2: put a little oil in the pan. After the oil is heated, add the drained string beans. Stir fry until the string beans change color. Season with salt and change to medium heat,

Step 3: cover with a lid. Remember to open the lid and turn it over at any time to avoid pasting it.

Step 4: when all the beans are shriveled, you can pour in the fried minced meat and stir fry it. Stir fry a few dishes.

Materials required:

Kidney beans: moderate

Minced meat: moderate

Ginger: right amount

Garlic slices: appropriate amount

Sprouts: right amount

Soy sauce: right amount

Old style: moderate

Cooking wine: moderate

Attention: 1. Beans must be cooked to eat, lest poisoning. 2. It's OK without minced meat. It's just plain food. It's also delicious. 3. Remember to turn it more after capping, otherwise it is easy to paste

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy