Lao Gan Ma Stir-fried String Beans
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare raw materials;
2. Boil water in a pot, add a small amount of salt and oil, add green beans and cook until the sixth or seventh layer is cooked;
3. Heat the pan, add a small amount of oil, add pork belly slices and stir fry;
4. Stir-fry the pork belly to get the fat, brown the surface, add Laoganma sauce and garlic cloves and stir fry together;
5. Stir fry a few times and then add appropriate amount of soy sauce and cooking wine;
6. Cover and cook for two or three minutes;
7. Add the blanched string beans and red pepper and continue to stir fry;
8. Finally, add appropriate amount of salt and other seasonings;
9. Stir-fry evenly and serve on the plate.
Tips:1. Put the green beans into the water with a small amount of salt and oil to pre-cook until the sixth or seventh mature. This will not only maintain the color of the green beans but also ensure the maturity of the green beans. If the green beans are not cooked, they are easy to be poisoned;
2. Stir-fry the pork belly first, be sure to stir-fry the fat and slightly brown on the surface, so that it will not be greasy; add Laoganma sauce and garlic and stir-fry for a more fragrant taste;
3. Add appropriate amount of soy sauce and cooking wine to cover and cook the pork belly for two or three minutes. Finally, add the green beans and red pepper and stir fry together. Because the blanched water and the added seasonings contain water, there is no need to add additional water. Stir slowly to let the kidney beans inhale the soup and taste. Add a small amount of salt to taste.
