Stir-fried green beans

Overview

Stir-fried green beans...need to say more? What kind of divine dish can’t be missed in college youth~ People say that the reason why Sichuan cuisine got its name must be attributed to us poor students and its cheap price. This is a debut novel. By the way, the soul of this dish is Sichuan bean sprouts and Sichuan peppercorns. I think it also has Chongqing’s dried chili peppers. Otherwise, it is so red and beautiful, or else I wouldn’t make it so poorly!

Tags

• hot dishes
• chili
• chopped bean sprouts
• french beans
• garlic cloves
• light soy sauce
• minced pork
• old soy sauce
• oyster sauce
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Wash both ends of the green beans, add appropriate amount of salt and mix well. Drain the water because they need to be oily!

   

2. 2 The accessories are ready

   

3. 3 Mince the garlic and pat the peppercorns. My peppercorns were too small and I didn’t pat them! Add salt to the minced meat and mix well

   

4. 4 Heat the pan with cold oil, a little more oil

   

5. 5 Put in the green beans, don’t turn them over in a hurry, keep the number 1 in mind, the purpose is to make the surface look like tiger skin

   

6. 6 Remove the green beans, leaving the bottom oil in the pot

   

7. 7 Sauté Sichuan peppercorns and dried chilies until fragrant, add minced meat, stir-fry minced garlic, add rice wine and light soy sauce

   

8. 8 Add chopped bean sprouts and stir-fry until fragrant. I added more, about one-third of mine, to make it look more attractive when cooked!

   

9. 9 Add the green beans and stir-fry, add an appropriate amount of sugar, add the oyster sauce to the pan and put it on a plate!