1. Pick and wash the beans after buying them.
2. Then cut it into lengths of about 1 inch, add an appropriate amount of water to the pot, boil the beans and blanch the beans. When blanching, put a little salt in the pot so that the beans will turn emerald green and beautiful.
3. Take out the blanched beans and put them in a bowl of cold water, and cool them quickly. This will keep the beans' crispy texture. Let cool thoroughly and then drain the water.
4. Peel the garlic and flatten it with a knife first, so that when it is pounded, the garlic will not go back and fly around.
5. Then use a garlic mortar to mash it into garlic paste.
6. Now let’s adjust the sauce. Put the oyster sauce, rice vinegar, salt, sugar, MSG, and Chinese pepper oil in a bowl, then stir vigorously to let them blend completely. The Chinese pepper oil is fried by itself, that is, put the oil in the pot. Add the peppercorns and sauté fragrant.
7. Put the beans on the plate.
8. Boil the adjusted sauce.
9. Put garlic paste on top to make this cold bean salad, and mix it evenly when you eat it.
