1. Prepare ingredients, broad beans, lean pork, olive vegetables, garlic
2. Peel the broad beans and prepare the broad beans, and cut the garlic into slices. (You don’t need to peel the tender broad beans, you can just fry them directly. My little girl always says that he can’t chew on broad beans and simply peels it off)
3. Put water in the pot, add a few drops of edible oil and a little salt in the water, add the broad beans to the blanching water after the water boils, and take out about a minute or so.
4. Slice pork, add a little salt, 1/2 teaspoon cooking wine, a little white pepper, 1/2 teaspoon starch, and pick it up for a few minutes.
5. Put cooking oil in the pot, add the marinated meat and fry until the color changes and remove
6. Saute the fragrant garlic slices with the remaining oil in the pot, add 2 small dried peppers that have been broken, and then add the olive vegetables and fry them to create a fragrant aroma.
7. Add the blanched water and stir-fry the discolored pork slices and stir-fry quickly.
8. Add 1 teaspoon of light soy sauce and a little salt (salt is given according to your own taste. The olive vegetable itself has a salty taste. This dish itself is relatively light. Don't put salt in the mouth if it is light)
9. After adding the seasoning, quickly stir-fry evenly and then turn off the heat and serve.
Tips:1. Broad bean rice is slightly poisonous, it will cause poisoning if it is not cooked, so it must be cooked and eaten.
2. Add a little salt and edible oil when blanching the broad bean rice to keep the green color of broad bean.
