1. Prepare the ingredients, but the chopped green onion is not photographed;
2. Bean sprouts are bought ready-made. Many online say that bean sprouts bought outside cannot be eaten, so I always pick the roots when I buy them, and then soak them in salt water for ten to twenty minutes;
3. Rinse two or three times with clean water, and drain the cleaned bean sprouts
4. Sit in the pot and be careful not to put oil! Pour the bean sprouts into the pot and stir the water to dry. It is best that there is no water at the bottom of the pot when it is stir-fried, so that it will be more delicious when frying later;
5. Start another pan, put the fat in the cold pan with cold oil (the oil can be a little more than usual for cooking), and then stir up the oil; (I generally like to use this method, the fat will not spill out under cold oil)
6. Add the lean meat, ginger, and minced garlic to stir fry for a fragrance;
7. Put two spoons of dried chili powder (coarse chili powder);
8. Put 1.5 tablespoons of red bean paste in red oil, and stir-fry the meat well;
9. Bean sprouts
10. Add a little fine salt, because the bean paste is salty, so add less salt, stir and fry evenly, about two to three minutes;
11. Before serving, sprinkle some vegetable essence and chopped green onion and mix well;
Tips:Soy bean sprouts must be used for bean sprouts! I have tried mung bean sprouts. This method is not delicious! In order not to eat poisonous bean sprouts when buying bean sprouts at the vegetable farm, you must pay attention to two points: 1. Don't make them too thick! 2. Don't have roots!
