Stewed Beans with Sauce

Name: Stewed Beans with Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Carob; Some Vegetable oil; Some lard; Some Five spice powder; Some salt; 1 tbsp Homemade Soy Sauce; Some shallot

by Sea waves

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Typical Northeast farmhouse dishes. Northeast snap beans, you won't forget it once you eat it. The thick meaty bean drum, the fragrant glutinous palatable, and it's so delicious! This is the green beans grown by my sister. Every time someone comes over, they bring me a big bag. The green beans have no chemical fertilizers and no pesticides, so they can’t be used for a week. My family likes to stew the green beans in sauce. It tastes like my mother. I remember when I was a child. Mother just used homemade soybean paste to stew the beans and it was very fragrant. Of course, she also added something, that is, lard. So add some lard to the stewed beans in the sauce, not to mention the fragrant taste, you must have never tasted it. "

Ingredients

500g Carob
Some Vegetable Oil
Some Lard
Some Five Spice Powder
Some Salt
1 tbsp Homemade Soy Sauce
Some Shallot

Stewed Beans with Sauce

1. Pinching the head and removing the tail of the beans, remove the tendons if there are tendons. This kind of beans does not have tendons. I especially like to eat this kind of bulging beans.

2. Peel the green onions, wash and chop.

3. Add an appropriate amount of vegetable oil to the wok, plus a little lard. The usual ratio is 1:1.

4. Saute the five-spice powder and chopped green onion, add the beans and stir fry. The beans must be fried thoroughly to make the stewed beans delicious.

5. Add a tablespoon of homemade soy sauce and continue to fry to get the flavor of the sauce.

6. Add the right amount of water, bring to a boil, turn to the guy and simmer.

7. If it's not salty enough, you can add some salt to taste, and heat up the sauce. You can also add some chicken essence if you like. I didn't add it. It feels very fragrant.

8. Take out the pan and serve.

Tips:
1. The ratio of vegetable oil and lard used in frying this dish is 1:1. Eating lard in moderation is good for health.
2. The beans must be fried thoroughly. The beans are completely soft during the process of frying, and the color of each bean is changed and the beans are fully fried.