Half a catty of pig hind legs (two people)

A kilo of mung beans

A few slices of ginger.

Proper amount of salt

Proper amount of sugar

Proper amount of cooking wine

Yipin fresh soy sauce right amount

Peanut oil right amount

Proper amount of raw flour

How to fry green beans with lean meat?

Wash the pork, cut it into strips or slices perpendicular to the meat quality (the pork thus cut tastes tender), and marinate it with ginger, sugar, wine, salt and raw powder for more than 2 hours. I pickled it from noon to night, and it was delicious.

Put a little oil in the pot, not too much, because the pork will be oily later. After the oil smokes, pour the pickled pig hind legs and stir-fry for a few minutes over medium heat until the pork surface has a yellowish color (slightly burnt and more fragrant).

Add the green beans into the fried pork and continue to fry together. Green beans are difficult to cook, so it will take a long time to fry here. I did cover the pot for a minute or two and stew it for a while, so that the green beans were easier to cook.

Open the lid to see if the green beans are cooked and feel cooked (the skin becomes slightly burnt, soft means cooked, and raw green beans are hard). Mature green beans are seasoned with salt and fresh soy sauce. Here, it should be noted that we added salt before curing pork, but this salt is to make pork delicious. Now salt is added to make the green beans taste, don't add too much, or the pork will be too salty. Add salt and a fresh product, then stir-fry for dozens of seconds, and you can go out! I didn't take a photo of green beans alone, and the bottom left corner is green beans _