1. Wash the kidney beans and remove both ends.
2. Fold the kidney beans into small sections, generally one can be divided into two to three sections.
3. Chop the pork into minced meat, add a little white wine, a spoonful of salt, a spoonful of soy sauce, and a little peanut oil.
4. Bring to a boil in a pot of cold water, add the green beans and blanch them. (If you fry the kidney beans directly, it is more difficult to fully ripen them. Unripe kidney beans are likely to cause food poisoning, so blanch them first)
5. Pick up the blanched kidney beans and drain them for later use.
6. Put more oil in the pot. After the oil is hot, add the patted garlic and sauté.
7. When the garlic is slightly browned, add the marinated minced meat and stir-fry quickly.
8. Push the fried minced meat aside, pour the green beans into the pan, add a spoonful of salt and stir fry. After stirring, spread the green beans in the pan and fry slowly over medium heat. Don't turn the green beans frequently, just turn it once every three minutes.
9. After a period of frying, the skin of the kidney beans wrinkled and began to appear browned.
10. Add a spoonful of bean paste, a spoonful of soy sauce, a spoonful of oil consumption, and dried chili segments to the pan and stir-fry for two minutes. A plate of charred and fragrant dried green beans can be cooked out of the pan.
Tips:You can add more oil so that the minced meat will be easier to fry and the kidney beans will be heated more evenly.
