1. Raw material map
2. After rinsing the beans, remove the bean tendons on both sides, otherwise it will affect the taste and cut into small pieces.
3. Peel and cut potatoes into strips, soak in water for about 10 minutes to remove starch.
4. Slice the ginger and garlic, and cut the chili into small pieces and set aside.
5. Heat up the pan, add an appropriate amount of salad oil, and when it is 50% hot, add sliced ginger, garlic and chili until fragrant.
6. Add the cut beans and sauté on medium heat until the beans turn dark green and start to soften.
7. Add the potatoes and stir fry for 5 minutes. Then put a small bowl of water, cover and simmer for 15 minutes.
8. Add dark soy sauce, sugar, and salt over high heat to collect the juice until the soup thickens. Add MSG and stir-fry evenly.
Tips:Slow the heat, for a longer time, simmer the soup into the dish, and taste.
