【Sichuan style dry stir-fried green beans】

Overview

Dry stir-fry is a commonly used method in Sichuan cuisine. Dry stir-fry is to use oil and slowly dehydrate the raw materials over low heat. Stir-fry the green beans until they become wrinkled. Stir-fry minced pork, bean sprouts, dried sea pepper, and green beans on the side. It tastes soft and particularly fragrant.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• dried sea pepper
• french beans
• msg
• pork belly
• sprouts
• salt

Ingredients

Steps

1. 1 Wash the green beans and drain the water [be sure to drain to avoid oil splashing]

   

2. 2 Cut the pork belly into mince, stir-fry with a small amount of bean paste until fragrant, set aside; chop the bean sprouts into fine pieces

   

3. 3 Heat oil in a pot until 50% hot, add salt [the oil will not splash when you put the dish in]

   

4. 4 Add the green beans and stir-fry

   

5. 5 The fire should not be too big or too small

   

6. 6 Add salt, dried sea pepper knots, and stir-fry the green beans until they slowly wrinkle [I added salt originally, but this time I added an appropriate amount of salt]

   

7. 7 Then add the minced meat and bean sprouts and stir-fry together for more than 1 minute

   

8. 8 Just load it up