Stir-fried String Beans
1.
Remove both ends of the kidney beans, remove the bean tendons, break them into sections, wash and drain; deep fry in a frying pan until the skin is slightly wrinkled (1~2 minutes), remove the dried oil and set aside;
2.
Leave a proper amount of remaining oil in the pot, stir-fry the minced pork, add cooking wine, soy sauce and fry until the minced meat is dry and crisp;
3.
Add dried chili and pepper and stir fry to create a fragrance, pour in green beans, add salt, sugar and chicken essence and stir well, sprinkle with chopped green onion, and serve.
Tips:
Dry stir-frying is a very common cooking method used in Sichuan cuisine. The ingredients are slowly dried with oil to derive a special burnt, crispy taste. When frying string beans, do not use rapid fire. Let the water evaporate slowly to ensure that it is deep-fried, but also to keep the color fresh and tender. Dry stir-fried vegetables will be seasoned with sprouts according to regional characteristics, but I can't buy sprouts here. It’s omitted. If there are sprouts, add the minced meat after sautéing...
