Stir-fried String Beans
1.
String beans are better to choose the slender ones, which are easy to ripen. After washing, select the growth section, and then drain the water. In this way, it must be drained as much as possible, otherwise the oil will splash out during frying. Using kitchen paper to absorb moisture is a quicker way.
2.
Use the time to drain the water to prepare the ingredients. You need half a head of garlic, so it's delicious if you put more, chopped it for later use.
3.
Cut the dried chili into sections and set aside.
4.
It needs about 100 grams of pork filling, which is fatter and delicious, and it will be more fragrant after being dried.
5.
Put more salad oil in the hot pan, and the green beans should be deep-fried, otherwise they will be poisoned. This is very important. In addition, green beans are more oily. When you add more oil and dry it, you can get the aroma of the beans, which is more delicious.
6.
Stir-fry for about 3-4 minutes, be sure to wait until the edges of the beans are wrinkled, and even some of the dried skins are browned before they are fully cooked.
7.
A small amount of the remaining base oil is sufficient, and the excess can be reserved for other dishes. After removing the beans, add a small amount of base oil and stir-fry the pork filling. After the minced meat turns white into minced meat, continue to stir-fry. When the minced meat is golden brown, place it on the edge of the wok, add minced ginger, minced garlic, pepper and dried chili and stir-fry.
8.
Add a small amount of light soy sauce, then add the stir-fried beans, add a little salt, and stir-fry and it will be out of the pan
Tips:
If you don’t like pepper, you can deep-fry the pepper with the bottom after frying the beans, then discard the pepper and stir-fry the minced pork.
