Dry-Fried Green Beans with Minced Pork and Preserved Vegetables

Dry-Fried Green Beans with Minced Pork and Preserved Vegetables

Introduction:

Production steps:

Step 1: dice green beans (beans), mince pork into stuffing, 1-2 tbsp olive, cut red pepper into sections, and mince ginger and garlic

Step 2: add a little salt, soy sauce and cooking wine to the meat stuffing, mix well and marinate

Step 3: bring to a boil appropriate amount of water, blanch the diced beans for 2 minutes, then remove the water from the beans as much as possible

Step 4: add oil into the frying pan, add the blanched beans and stir fry for 2-3 minutes, then stir out the water

Step 5: pour out the beans and set aside. Pour the remaining oil into the pot and stir fry the meat quickly. Pour out the meat and set aside

Step 6: add a small amount of oil to the frying pan, add green onion, ginger, garlic and pepper to stir fry until fragrant

Step 7: add the cooked beans and minced meat

Step 8: after stir frying, add 1 teaspoon olive and soy sauce, 1 teaspoon sugar, appropriate amount of salt, stir evenly, and remove from the pot

Step 9: finish, finish

Materials required:

Kidney beans: moderate

Pork stuffing: right amount

Olive: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Pepper: right amount

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

MSG: right amount

Sugar: right amount

Note: 1. Remove the bean gluten before cooking, otherwise it will affect the taste and is not easy to digest. 2. The cooking time should be long rather than short, and the beans should be well cooked, otherwise poisoning will occur. 3. In order to prevent poisoning, lentils should be treated before eating. They can be blanched with boiling water or fried with hot oil until they are discolored and cooked.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh