1. String beans. Wash. Put aside the tendons in half.
2. Add a little salt and a little salad oil for blanching. As the saying goes, green beans do not enter into oil and salt, so we add a little base salt to him when we blanch it.
3. The thin and fat pork belly is chopped into fine particles. We add a handful of starch and marinate it. The purpose of this is that the meat will become more granular after a while. The taste will be more delicious.
4. Three magic weapons to prepare for dry flattening. Dried chili. Garlic slices and peppercorns.
5. Put oil in the pot and put the meat into the meat at 50% oil temperature.
6. Put some Pixian bean paste when turning whitish. Fried red oil.
7. Start a small fire. Add garlic slices, dried chilies and peppercorns. Stir fry slowly.
8. Add string beans and turn on medium heat. Stir evenly.
9. Add the scallions and continue to stir.
10. Don't rush to the medium heat, and slowly stir the fragrant.
11. Stir fry until the green beans are like tiger skin.
12. Open fire! Stir evenly and add soy sauce.
13. Add oyster sauce.
14. Add chicken essence and stir fry evenly.
15. It's out of the pot, especially refreshing and delicious. This minced meat has distinct grains and is especially good for rice.
Tips:Dry stir this technique. Be sure to stir-fry slowly over medium and small fire. Do not worry. Adding some starch to this minced meat will make it more delicious and crispy. It goes well with this dish.
