1. Slice the beef against the grain, add a little cooking wine, cornstarch, salt, and light soy sauce to marinate for a while.
2. Wash the kidney beans, cut off and drain the water for later use.
3. Peel and slice carrots for later use.
4. Dice garlic and set aside.
5. Pour corn oil into the wok until it is six mature, pour in the green beans and fry it until it matures, remove and set aside.
6. Leave the bottom oil in the pot, stir-fry the garlic, add the bean paste and continue to stir-fry.
7. Pour in beef and string beans, add a little boiled water and simmer for a while.
8. Out of the pan and into the pan.
9. Share an appetizer recipe.
Tips:1. Slightly deep-fried kidney beans with oil will make it easier to taste.
2. The bean paste can be put or left, according to personal taste.
3. There is no need to add salt later, because when marinating beef.
The salt has been added, the bean paste has a strong salty taste, and the stir-fried kidney beans are already delicious.
4. The beef is sliced against the grain, the purpose of this cutting is to make the beef more tender and not old. Good taste.
