Dry-Fried Green Beans with Minced Pork and Preserved Vegetables

Dry-Fried Green Beans with Minced Pork and Preserved Vegetables

Introduction:

"It's a little busy these days. I've made enough pasta. Today, the whole family is eating rice. Meat dishes make two super dishes. One of them is dry fried string beans. Dry fried beans, and dry pepper, pepper, stir fried meat foam, is absolutely a hard dish to eat

Production steps:

Step 1: choose the long and thin one, which is easy to ripen. After washing, select the long section, and then drain the water. This must be drained as much as possible, otherwise when frying later, there will be oil splashing out. Using kitchen paper to absorb water is a faster way.

Step 2: use the time to drain the water to prepare the ingredients. Need half garlic, put more delicious, chopped spare.

Step 3: cut the dried pepper into sections and set aside.

Step 4: need about 100 grams of pork stuffing, fat point delicious, dry fried after more fragrant.

Step 5: put more salad oil into the hot pot, and deep fry the string beans thoroughly, otherwise they will be poisoned. This is very important. In addition, kidney beans eat more oil, put more oil, dry stir fry when you can fry out the smell of beans, better to eat.

Step 6: it takes about 3-4 minutes to stir fry. You must wait for the wrinkles on the edge of the beans, and even some of the dry skin is scorched.

Step 7: the remaining oil can be a small amount, the surplus can be left to fry other dishes. Remove the beans and add a small amount of oil to the pork stuffing. After the meat becomes white, continue to stir fry. When the meat becomes golden, put it on the edge of the frying pan and stir fry with ginger, garlic, pepper and dry pepper.

Step 8: add a small amount of soy sauce, and then add the stir fried beans, add a little salt, stir fry and then out of the pot

Materials required:

Beans: 300g

Pork stuffing: 100g

Dry pepper: right amount

Salad oil: right amount

Zanthoxylum bungeanum: right amount

Garlic: half head

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Note: if you don't like Chinese prickly ash, you can fry the beans, then pour it out and stir fry the meat foam.

Production difficulty: simple

Process: squeezing

Production time: three quarters of an hour

Taste: salty and fresh