Main ingredients: green beans, lean meat, sprouts (you can also use others, such as dried plums, salted vegetables, pickled mustard tuber, etc.)

Accessories: a small piece of ginger, three garlic, cooking wine, soy sauce, edible salt, pepper, dried pepper and chicken essence.

Tool: basin

Step 1: First, we will remove the tendons from the green beans and break them into small pieces, and then pour clean water for backup;

Step 2: Chop the selected lean meat, and cut the washed ginger and garlic into Jiang Mo and put it in a prepared small bowl for later use;

Step 3: add a certain amount of oil to the pot and heat it. At this time, add minced meat and stir-fry it to make it fragrant. Then add cooking wine and soy sauce and stir fry evenly;

The fourth step: we add the broken rice sprouts to stir-fry the fragrance, and then we can take it out after the fragrance comes out;

Step 5: Wash the pan and heat it before adding oil. When it is 70% to 80% hot, add green beans and stir fry. After about two minutes, add some edible salt and stir fry slowly over low heat. At this time, pay attention to that the green beans should be stir-fried until the surface is slightly burnt and become tiger skin-like. By this time, the green beans are basically cooked.

Step 6: Put the fried green beans to one side of the pot or fish them out. Add pepper, ginger and garlic into the pot, stir-fry them until fragrant, then stir-fry them evenly with the green beans, and finally add sprouts and minced meat, a little chicken essence, stir-fry them evenly before serving.

Note: the green beans must be fried until they are cooked. If you eat the green beans that have not been fried, there may be a risk of poisoning.