Dutch bean, also known as lotus seed bean and sword bean, belongs to pea of Leguminosae. It is mainly an edible tender pod, native to the coastal areas of China and West Asia. The tender pods of Dutch beans are crisp and fragrant, with high nutritional value. Dutch bean belongs to Leguminosae, which is not produced in Holland, because the Dutch brought it to China from its place of origin, so it is called Dutch bean. Dutch beans were first cultivated in the border areas of Thailand and Myanmar.
Blanch peas with water, drain, take out a little oil, saute shallots and garlic, add blanched peas and stir-fry for a while, then add seasonings. Bean itself is a vegetable, but it is best to fry it with sausage and dried sausage in the cooking process. Remember to add beans immediately after the frying spoon is heated, then add sausage, turn the spoon over a few times and add salt to the spoon. The finished product is green and slightly fragrant. Dutch bean is a nutritious vegetable. Fried peas and sausages are the most classic. Wash and blanch the peas, then stir-fry them quickly with minced garlic and sausage, and stir-fry them a few times with a little salt. If you don't like meat, you can make peas and wash them at both ends, blanch them with yam, and add a little salt and vegetable oil to keep them green. Soak in cold water.
Put oil in the wok, fire. After the oil is hot, put the onion, ginger, garlic, dried pepper and pepper into a wok and stir-fry until fragrant. Then add the ham slices and stir fry, without anything. When it becomes soft, add the peas and stir fry quickly, add the salt and spiced powder and stir fry several times. The frying time must not be long, otherwise, add a proper amount of oil to the lotus pot and burn it to 50% heat. Slide the marinated pork into the pot, turn to high heat and stir fry quickly until it changes color, and add a little salt for later use.