1. Red and green match the appetite.
2. The ingredients are ready.
3. Remove the tendons at both ends, and then cut into long and even pieces.
4. Bring a little water of vegetable oil and salt to a boil, put the beans on high heat for 2-3 minutes.
5. Then remove the blanched beans, drain them, and quickly put them in the cold water prepared in advance. Lay out. (Ice water is better, it can make the beans crisper and greener).
6. Chop red pepper and garlic, light soy sauce, dark soy sauce, steamed fish soy sauce, balsamic vinegar, salt, and sugar and stir well.
7. Stir fragrant garlic and red pepper with vegetable oil.
8. Spread it on top of the laid out beans.
9. Drizzle with the adjusted sauce.
10. It's more delicious when it's iced.
Tips:1. Choose slender and tender beans. The smaller the seeds, the tenderer the beans.
2. The trick to blanching vegetables in boiling water is to put a drop of oil in the water and a teaspoon of salt to make the beans greener and brighter.
3. After the water is boiled, let the beans blanch for two to three minutes to remove the beany smell. With big fire and plenty of water, remove the blanched beans, drain them, and quickly put them in the cold water prepared in advance. Better ice water can make the beans crisper and greener.
