1. Prepare the condiments, ginger, garlic, dried chili, and Chinese pepper. Just ignore the Pixian Douban in the picture.
2. Wash the green beans, cut the minced meat, coat the minced meat with starch, put salt, and marinate for a while
3. Heat the pan and release the oil, slightly more oil
4. When it is 70% hot, the green beans are almost fried, and you need to add salt first. The salt should be slightly more than usual for cooking, and deep-fried until the green beans are golden brown on both sides. (It takes about 2-3 minutes, and the string beans should look like they are ripe). Then the green beans are drained and the oil is left in the pot
5. Sauté the ingredients, add the minced meat and stir-fry, add some soy sauce to color (personal preference, don’t put it if you don’t like it)
6. Put the green beans and fry the green beans
7. Put MSG out of the pot
Tips:1. Kidney beans do not contain oil and salt, so they should be deep-fried first to save fuel.
2. The characteristic of dry stir-fried green beans is that they have been fried once and drained a little when they are out of the pan.
3. You don't have to put minced meat, you can put sprouts, you don't have to put sprouts, or minced meat.
4. The kidney beans should be fried, otherwise they are poisonous...haha
