Roasted Bean Segment

Roasted Bean Segment

by Niu Ma Kitchen

5.0 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Yesterday, I sent out a bean paste bean sauce. Someone said that it was green beans, not green beans. I think it's possible that the supermarket made a mistake, or that this bean has too many names. Of course, many times, we also call it green beans, but in the supermarket that day, the package says it is canavalia. No matter it, this beanie is still delicious. In Zaizai’s words, this beanie is very delicious. it is tasty. Serve today's pork fried beans first. It's still so delicious and flavorful. Different this time, before frying, I blanched the beans until they are about eighty mature, and then fry them, so that the taste of the beans seems to be more tender, and it saves a lot of time.
First, I hope you like it. "

Ingredients

Roasted Bean Segment

1. Prepare the sliced meat and canavali beans.

Roasted Bean Segment recipe

2. Add water to the soup pot, add fine salt to a boil, and then slightly blanch the beans in the pot until they are eighty mature.

Roasted Bean Segment recipe

3. Drain again and set aside.

Roasted Bean Segment recipe

4. Heat in a dry pan, add fat slices, and fry until oily.

Roasted Bean Segment recipe

5. Put the lean pork slices into the pot again.

Roasted Bean Segment recipe

6. Stir-fry until the lean meat changes color, then stir-fry the beans in the pot.

Roasted Bean Segment recipe

7. Add an appropriate amount of fine salt to enhance the flavor.

Roasted Bean Segment recipe

8. Turn to low heat and add appropriate amount of chopped green onion to serve.

Roasted Bean Segment recipe

9. A simple and refreshing sliced pork and bean segment is completed.

Roasted Bean Segment recipe

Tips:

The beans are blanched and then fried. First, it saves time and second, the taste is more tender.

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