Fried Pork with Green Beans
Overview
I bought a handful of green beans in the supermarket during the March 3rd holiday. They were old. I had never sold green beans that old before. A few days later, I saw villagers selling tender green beans on Xia Ying Street. I was reluctant to buy a handful. The old ones made me regretful. I had to buy the tender ones to feel comfortable. It did not disappoint. They were so tender that they had no tendons and most of them didn’t even grow beans. It was so comfortable.
Tags
Ingredients
Steps
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Add the cut lean meat to starch, marinate it in light soy sauce and dark soy sauce. Now the meat is no better than it used to be, and it tastes very unpalatable without adding starch. I don’t remember when I started to keep this method.
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Wash the green beans, tear off the tendons, boil water and cook them until they change color (about a minute). I am afraid that they will be unevenly cooked and poisoned by frying them directly, so I have become accustomed to boiling them and then frying them every time.
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Cut the boiled green beans into pieces. Recently I like to cut them like this. In the past, I just cut them into sections when washing them.
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Prepare some ginger and garlic.
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Heat oil in a pan, add ginger and garlic and sauté until fragrant.
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Put the marinated lean meat down and stir-fry.
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When the lean meat is about eight or nine times cooked or stir-fry until fragrant enough, add the green beans.
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Add appropriate amount of salt and stir-fry evenly. Add some sugar and stir-fry evenly before serving. If you don’t add enough light soy sauce when marinating the meat, you can add some more when frying.
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Stir well and make sure the meat and beans are cooked thoroughly before serving. When boiling the green beans, you can cook them half-cooked or fully cooked. If they are medium-cooked, stir-fry them longer, but if they are fully cooked, stir-fry them longer. When cooking green beans, it is also not advisable to cook them for too long and become soft.
