1. Ingredients: 400g green beans, 100g lean meat, 10 dried chilies, 10 green onions, ginger, garlic, 5g sugar, 5g salt, 15 peppers, 5g sesame oil, 5g cooking wine.
2. After washing the green beans, remove the two old tendons, and then break them into 6-7 cm long sections by hand.
3. Wash the pot, pour in peanut oil over the fire, the amount of oil is enough to submerge the beans.
4. Pour the beans over high heat, remember to drain the beans in advance, otherwise they will burst! ! Fried beans on fire~~~
5. Fry it until the skin is a little wrinkled. Drain the oil after removing it.
6. Chop the lean meat into minced meat.
7. Chop the green onion, ginger, and garlic.
8. Wash the chili and set aside. My carob is very long, so I didn't cut the chili in half. If you break the carob, you can cut the chili into two pieces.
9. Just leave 15ml of oil in the frying bean pan, and pour the minced meat.
10. Stir-fry for a few times and then add chili, pepper, green onion, ginger and minced garlic. After cooking wine, continue to fry the minced pork.
11. Stir-fry the meat until it is slightly yellow and slightly burnt.
12. Add the beans and continue to fry.
13. After a few times of frying, add sugar and salt, and drizzle with sesame oil before serving! ! ! You're done~~~~~
14. A finished product will come out! ! I hope everyone can learn and try it yourself~~ It's really fragrant! ! !
Tips:Dry stir-fried is a very common practice in Sichuan cuisine. The vegetable or meat is slowly stir-dried with oil to produce a special smooth and tender fragrant, such as dry-stirred green beans, dry-stirred beef, dry-stirred fatty intestines, etc. Although the production process is simple, the cooking temperature and time control are both important. In my opinion, this is a dish that tests patience.
