Raw materials:

Beans (one catty), pork (three liang), mustard tuber, shrimp, onion (one tablespoon each), ginger (one teaspoon), wine (one teaspoon), seasoning: salt (1/4 teaspoon), sugar (one teaspoon), light soy sauce (half teaspoon) and sesame oil (half teaspoon).

Production process:

First, wash and chop the pork, and soak and chop the shrimp.

Second, the beans are torn, washed and dried. Fry in oil for a while, then take out the oil.

3. Heat a wok, add two tablespoons of oil and saute ginger, add pork, dried shrimps and pickled mustard tuber, stir-fry for a while, add beans, add wine, add seasoning, change to medium heat until the juice is dry, sprinkle with chopped green onion and stir well, then serve.

Dry frying means putting more oil in cooking than other dishes. It is best to cover the vegetables with oil. Never add water to it. Let the vegetables fry in oil until they are cooked. When they are almost ripe, turn them over a few times to prevent them from burning. You can also fry long beans or something.

Dry frying is the main cooking method of Sichuan style. There are also stir-fried winter bamboo shoots, stir-fried beef shreds, stir-fried string beans, stir-fried pork shreds, stir-fried carrot shreds, stir-fried eel shreds, stir-fried frog legs and stir-fried pork shreds.