1. Wash the kidney beans, remove the tendons, pinch short, and drain the water, mainly for fear of splashing oil during frying
2. Stir-fry the minced beef first in a pan with water (no need to add oil, fry once, the oil will come out after the water dries), then add cooking wine, ginger, garlic slices, stir fry together, add soy sauce, a little soy sauce Color. If you have Pixian Douban and Sichuan Yibin bean sprouts, put a little oil in the pot to fry the Pixian Douban until fragrant, then add the fried minced meat and sprouts and stir-fry them for later use. (Because Pixian's bean curd is salty, soy sauce and dark soy sauce should be used less)
3. Put a little oil in the pot, add the drained kidney beans when the oil is hot, fry until the kidney beans change color, season with salt, change to medium heat, and cover with a lid. At this time, I was talking about frying, and it was not dry frying, because there is a lid, it will give you a slightly braised feeling after the heat goes back--so that even the frying and braising will be easy to taste and be cooked through--because you are afraid of oily smoke, you can come up with this trick. It's a little trick for me. Don’t forget to put the lid on, remember to open the lid and flip it over at any time, so as not to get muddled.
4. When the green beans are all dry and a bit of vicissitudes, you can pour in the fried minced meat and stir fry. Stir fry a few times and put on the pan