1. Chop the lean meat, add rice wine, light soy sauce, and a little cornstarch, mix well and set aside; break the fresh lily and soak in warm water for ten minutes.
2. Remove the head and tail of the okra, then cut into slices with an oblique knife.
3. Bring water to a boil in a pot, add lilies, and reduce heat for half a minute.
4. Add the okra and blanch for two minutes.
5. Use a colander to remove and drain as much as possible, then the okra will have less mucus.
6. Heat the oil in the wok, add minced meat and fry to change the color.
7. Add two large spoons of June-flavored bean paste, then add a tablespoon of water and oyster sauce and cook for a while. For the heavy flavors, add appropriate amount of salt. If the flavors are light, you don't need to add them because the bean paste is salty.
8. The meat sauce is cooked, add a little water starch to make the sauce thick, and then pour it on top of the lily okra.
9. When eating the finished product, mix well with a spoon.
Tips:Fresh lily has a bitter taste, you need to boil it for a while to get rid of this bitter taste;
Soy bean paste is used for Doubanjiang. Although Pixian Doubanjiang may taste better, it is troublesome with chili peels;
The salt is added according to personal taste, but my suggestion is to add a little bit, because the soybean paste is actually not that salty.
