Green beans, onions, garlic, dried peppers, barbecue sauce, oil, salt and soy sauce.

Exercise:

Wash and pick the green beans for later use, then control the moisture on the dried beans, and generally put them in the control basket for about ten minutes to control drying.

Take out the rolling pin that we usually use to make noodles, spread the beans neatly on the chopping board, and then hit the beans moderately with the rolling pin. Just pat the beans on the surface and break them up. Don't break them.

After the beans are photographed, boil the oil in the pot and put a bowl of oil in the pot to fry the beans. When the oil in the pan burns to smoke, fry the beans in the oil pan. When the beans are fried to discolor, take out the beans and control the oil in the beans.

Cut onions into small pieces, dried peppers into small pieces, garlic into mashed garlic, and cut them for later use.

At this point, continue to boil the oil, add a small amount of oil, enough for the pot. When the oil is slightly smoky, put the onion and pepper into the wok. When it is fried until it is fragrant, add the garlic paste. Stir-fry the mashed garlic in a wok for about 20 seconds, then pour it into barbecue sauce, stir it briefly, then pour in a proper amount of water, and stir it together to make a sauce.

Brush a layer of oil in the pan, then spread the beans in the pan and fry them until the skin of the beans is crisp, then pour in the sauce, then quickly collect the juice on high fire and stir fry with small force to make the beans taste even. When the sauce is almost collected, it can be cooked.

Tip:

The reason why the fried beans are patted with a rolling pin before cooking is because it can crack the skin of the beans and let the flavor of spices better enter the beans, so that the beans are fragrant from the inside out.