Beans

Name: Beans
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g cowpea; 150g Sour cowpea; 200g Minced meat; Some Chili oil; Some Shacha sauce; Some granulated sugar; Some Starch water

by Multi-cun Yellow Cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Video tutorial: https://v.qq.com/x/page/z03924ttg9z.html

With the popularity of the annual anti-corruption drama "In the Name of the People", every day when I click on the circle of friends, the show is showing hot spots from different angles.

The dish "Hot Beans" comes from thinking about this drama. Both are green beans (also known as "cowpeas"). As fresh green beans and pickled capers, we want to be the first brother of the beans. Today we will break the rule of "the king does not see the king" and let the two be in our hands. Have a big PK in your mouth, feel this

Sour, spicy, refreshing, and crispy

The complex taste bud experience.

Ingredients

Beans

1. Let's review the main ingredients.

2. Marinate the minced pork with light soy sauce, sugar and pepper first. If it is too dry, add some water to it.

Remember: don't release cornstarch! Once the cornstarch is released, the meat will be difficult to fry!

3. Add salt and sugar to the boiling water, and simmer the green beans for about 3 minutes.

After removing it, rinse with water to cool.

4. Stir-fry the pre-marinated minced meat in a wok, during which time you can sprinkle a little rice wine along the side of the pan to remove the smell.

Stir-fry and serve.

5. Wash the wok and reheat it.

Add garlic, chili oil, and shacha sauce and stir-fry the green beans for 1 minute.

6. Add minced meat, capers and sugar, and simmer for 2 minutes.

Finally, according to the actual situation and personal preferences, choose whether to hook a thin glutinous rice.

7. You can quickly get out of the pot!

Spicy and sour, with congee, rice and steamed buns are first-class appetizers! "The name of the people"

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Tips:
Many friends who are accustomed to marinating meat find that their minced meat is not as loose as fried outside. In fact, the most important reason is that cornstarch is habitually added when marinating.

It is true that cornstarch can make the meat smoother, but it also forms a film on the surface of the meat, which makes it difficult to loosen the meat during frying.