Raw materials:

Long beans 1 kg, 1 scoop of pepper, 1 scoop of dried pepper, minced garlic, shredded ginger, chopped green onion, 2 ounces of meat, 1 scoop of starch, 2 scoops of cooking wine, soy sauce, sugar and salt.

Exercise:

1. Wash the beans, remove the silk at both ends and break them into 6.7 cm segments.

2. Pour the water into the pot, add a spoonful of salt, boil it, blanch it with beans, and when the color turns dark green, remove it and drain it for later use;

Put a little more oil in the wok, which is twice as much as the usual cooking. Add less beans, slowly fry them into tiger skin, then take them out, then put them in a wok, fry them in turn and drain the oil for later use;

4. Add flour, cooking wine and salt to the meat stuffing, mix well and marinate for 20 minutes.

5. Leave the bottom oil in the pot, slide in the meat stuffing, stir fry evenly and take it out;

6. Put oil in the pot, add pepper, add dried red pepper, stir-fry slowly, add onion and garlic Jiang Mo, stir-fry until fragrant, add minced meat and beans, stir-fry, add a spoonful of soy sauce, half a spoonful of soy sauce, half a spoonful of cooking wine and some sugar, stir-fry dry juice, and then add salt.