Dry fried beans

Dry fried beans

Introduction:

Production steps:

Step 1: pour the beans into the cold oil (about 80 ℃).

Step 2: open the fire and deep fry until dry, with yellowish surface.

Step 3: pick up the filter oil.

Step 4: put the string beans aside, you will find that its color will gradually darken, so it must not be fried too much.

Step 5: start another pot, or pour out the oil in the pot, then add sesame oil into the pot, and stir fry pepper over low heat.

Step 6: stir fry the minced ginger and garlic over low heat until fragrant.

Step 7: put the pork in.

Step 8: quickly disperse and add dried pepper.

Step 9: add a little bean paste.

Step 10: stir fry until two minutes, then add a little.

Step 11: stir fry the bean paste and meat until fragrant.

Step 12: put all the remaining bean paste in and stir fry evenly.

Step 13: pour in the spare string beans and stir fry slowly over low heat until the string beans are more and more dry.

Step 14: Sprinkle with white sesame, put in soy sauce and mix well.

Step 15: add sugar and stir fry evenly, then add appropriate amount of water.

Step 16: stir fry in low heat until the water is dry, then take out the pot.

Materials required:

Kidney beans: 250g

Pork: 100g (ground pork)

Minced garlic: 1 tbsp

Ginger powder: 1 tbsp

Dried pepper: 1 tbsp

White Sesame: right amount

Water: moderate

Chinese prickly ash: 1 tbsp

Black bean paste: 2 tbsp (black beans)

Yellow rice wine: 1 tbsp

Sesame oil: 1 tbsp

Sugar: 1 tbsp

Soy sauce: 1 tbsp (soy sauce)

Note: the hot pot small fire long time slow fry until the food color is deep, the taste is fragrant, called dry stir.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: spicy