There is no requirement for blanching, but it is generally recommended to blanch first, so it will be easier to cook when frying. And you can avoid frying with other dishes, too rotten or too old. For example, when adding meat, it will not be overcooked because it takes too long.

In addition, fresh beans and vegetables contain saponins and plant lectins, which may cause food poisoning if eaten raw. These two substances have strong stimulation to gastrointestinal mucosa, destruction and hemolysis to cells, and severe hemorrhagic inflammation will occur. Therefore, choosing water can better ensure that the green beans are completely cooked. Of course, whether to swim in the water depends on everyone's wishes. If everyone's fried green beans can be guaranteed to be cooked, then you don't have to worry about being poisoned.