Stir-fried shredded pork with green beans
Overview
When it comes to meat dishes, most people think they are greasy. In summer, it is too hot and greasy food can easily cause irritation, so lighter dishes are still healthy. Everyone knows that beans are not easy to cook. The most popular dish in the north is stewed beans, especially in the rural areas of Northeast China. Beans stewed with potatoes is a very popular dish. Just use a big firewood-fired pot to stew it, get some steamed buns or pancakes, and it's a meal.
Tags
Ingredients
Steps
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Clean the beans, drain them and cut them into shreds.
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For pork, choose lean meat. Personally, cut it into shreds. Pay attention to the texture of the meat when cutting the pork. The pork should be cut along the texture.
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Cut the onion and ginger and set aside. Slicing the onion is enough, and shredding the ginger is better.
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Green beans are not easy to ripen, and eating undercooked beans can cause poisoning. Therefore, green beans are generally processed by oiling or blanching them. Here, blanch the shredded beans until they are raw, and then blanch them in cold water for a better taste. Drain the beans and set aside.
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Put an appropriate amount of oil in the wok, and when the oil is hot, fry the shredded pork first.
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Stir-fry until the shredded meat changes color, add onion and ginger and saute until fragrant. This will taste better and the pork will not be fishy.
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Then add the seasonings, soy sauce, light soy sauce, dark soy sauce and salt and stir-fry. One is to add flavor and freshness, and the other is to remove the fishy smell and increase the color.
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When the meat is cooked, add shredded beans and stir-fry together.
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Stir-fry until the flavor is absorbed, add sugar to taste, then turn off the heat and take out the pan.
