Stir-fried String Beans

Name: Stir-fried String Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g green beans; 50g Pork (fat); 20g Vegetable oil; 2g salt; 1 piece ginger; 3 cloves garlic; 1 teaspoon Soy sauce

by You see the smoke

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

Kidney beans, including: kidney beans, kidney beans, concanavali beans, lentils, cowpeas, the most common are: kidney beans and beans, which are called Qingming beans in Quzhou, Zhejiang, and snap beans in northern China. They are one of the common vegetables on the table. Whether it is stir-fried alone, stewed with meat, or blanched in cold sauce, it is all in line with people's taste.

Ingredients

300g Green Beans
50g Pork (fat)
20g Vegetable Oil
2g Salt

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1 piece Ginger

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3 cloves Garlic

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1 teaspoon Soy Sauce

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Stir-fried String Beans

1. Fold and wash the green beans

2. Stir it up in a pot and set aside

3. Cut the fat, ginger, and garlic

4. Put oil in the pot, put the fat in the pot and stir to get the oil

5. Add ginger and garlic and stir fry until fragrant, then stir-fry the green beans

6. Add light soy sauce and salt to taste

Tips:
The kidney beans should be removed before cooking, otherwise it will affect the taste and not easy to digest. The cooking time should be long rather than short. It is necessary to ensure that the lentils are fully cooked. If the hemagglutinin is not fully cooked when consumed, it will be poisoned.