200g mung bean.

80 grams of minced pork

The quantity of Jiang Mo 2 tablets.

1 amount of garlic powder

Cooking wine 1 spoon

Soy sauce 1 spoon

A little salt

Proper amount of sugar

A little chicken essence

A little chopped green onion

How to fry green beans?

Pick two ends of green beans, remove bean tendons, cut segments, wash and drain; Frying in an oil pan until the epidermis is slightly wrinkled, and taking out the controlled drying oil for later use;

Leave a proper amount of residual oil in the pot, add minced meat and stir fry, add Jiang Mo, minced garlic and cooking wine, and stir fry until crisp; Pour in green beans, stir-fry with a little salt, sugar and chicken essence, and sprinkle with chopped green onion.

skill

Dry frying is a very common cooking method in Sichuan cuisine. It is to fry the ingredients slowly with oil, which gives a special crispy taste. When frying green beans, you should not use quick fire, but let the water evaporate slowly, so as to ensure the depth of frying and keep the color fresh and tender.

According to the regional characteristics, dry cooking will be seasoned with sprouts and peppers; This recipe is made according to your own taste. Because you are not good at spicy food, you just add a little chopped pepper to enhance the color before cooking, so it is not included in the material list. Please make adjustments according to your needs.