500g of fresh green beans, 50g of lard, 5g of water starch, 750g of fresh soup, 5g of meat 1 00g, 5g of refined salt, and 0g of monosodium glutamate1g..

prepare

1. Wash green beans with clear water, peel and drain. Fat lean meat is cut into fine grains the size of mung beans.

2. Put the wok on fire, put the lard in the wok, when the oil is heated to 50%, first put the meat particles in the wok and fry the steam, then add the green beans and fry them together for a few times, then add the fresh soup maltose salt to taste, simmer for about 20 minutes on medium fire, then add the starch and monosodium glutamate, and hook them into second-rate sauce, and serve.

trait

The bean meat is tender and the juice is refreshing.

Tips of Sichuan and Chu

When stewing this dish, you should control the heat and add the green beans as the standard.