Compelling Aroma [garlic Minced Pork with Beans]

Compelling Aroma [garlic Minced Pork with Beans]

1. The amount of long beans, cut off the head and tail, and then cut into long pieces for later use.

2. Use a moderate amount of lean meat, first cut into dices, and chop slightly with a knife, but don't chop it too finely, because it will not taste too thin.

3. Appropriate amount of fat, shave off pig skins. When you shave the other half, first pierce an eye on the pigskin, buckle it hard, cut the fat into diced fat, squeeze the oil quickly, and have a small residue, and match it with the minced meat. More garlic seeds (there is not much after the garlic is fragrant) smashed and chopped into minced garlic, chopped finer and easy to fry.

4. Put more oil in the pot and heat it to 40% of the oil temperature. Use a bamboo stick to test the oil temperature. When a small bubbling occurs on the side of the bamboo stick, it indicates that the oil temperature is right. Pour the long beans and use the oil to overripe (the oil temperature is too high). High, the beans are peeled on the outside and not yet cooked.), the beans are cooked, use a colander to pick up and set aside.

5. Pour in the diced fat and cook the lard on a medium-to-small fire (high fire can be used without pig skin, but it will cause the oil temperature to be too high. When you pour the garlic in the next step, part of the garlic is easy to paste, which affects the taste). Pour in the garlic and stir-fry the dried garlic. When the moisture is dry, turn to the low heat and sauté the garlic until fragrant.

6. After sautéing, pour the minced meat, turn to high heat and fry the water in the dried minced meat. When the water in the minced meat is dry and then turn to low heat, add appropriate amount of chili powder and stir-fry at low heat, then stir-fry the minced meat and chili powder until fragrant (this The link is the key to this dish, it must be sautéed instead of hu chili). Pour in the long beans, stir-fry for a while, add in the right amount of salt, chicken essence and soy sauce, turn to high heat and stir evenly, pour in the appropriate amount of pepper oil, turn to low heat and stir evenly, turn off the heat and start the pan.

7. Finished picture

Tips:

For a more detailed production process, please copy the following Youku video link address:
http://v.youku.com/v_show/id_XMTU0ODcxMjMzNg==.html?from=y1.9-3.1
Or directly search for "Dish Name" in Youku