Ingredients: half a catty of beans, one or two peppers, two garlic sprouts and a little salt. Production: cut the beans into two centimeters, and cut the garlic seedlings into slightly longer sections for later use. Heat the oil to 80% heat, stir-fry the beans, feel that the surface has been fried to crisp, and drain the oil like a leaky basin. Add a small amount of leaked oil to the pot, heat it to 40% to 50%, add pepper and stir-fry until fragrant, then add garlic sprouts and beans and stir-fry. When the beans are cooked, add salt and stir well. Ingredients: beans 500g 2 Ingredients: dried pepper, pepper 20g (more copper can be added if there is spicy taste) Ginger 5g 3 Seasoning: a little salt and chicken essence. 4 practice: after washing and drying the beans, break them into small pieces of about one inch, and cut the dried peppers into corresponding small pieces. Turn on the fire, pour the oil in the wok, and when the oil temperature is 60% hot, pour in the beans and shredded ginger and stir fry. Add pepper and dried pepper and stir fry constantly. Don't stop at this time, or the ingredients will turn black! When it is almost cooked, add salt and chicken essence, stir-fry, and serve evenly. 5 tips: ① Be sure to fry the beans. When you feel almost cooked, try it first, and then put the ingredients after confirming the heat. If the beans are not cooked, they will cause poisoning! (2) Wait until the beans are almost cooked before putting the ingredients, otherwise frying the beans early will lead to the blackening of the ingredients. Menu Name: Braised Beans Cuisine: Home Cooking Method: Braised dishes taste: Salty and fresh dishes type: Hot dishes making method: raw beans 250g, lean meat 150g. 750 grams of oil (about 50 grams), soy sauce 1 tablespoon, monosodium glutamate 1/3 teaspoons, a few slices of onion, Jiang Mo and garlic, and a proper amount of starch. Exercise 1. Wash the beans and cut them with a spatula. Slice lean pork. 2. Heat the wok, add the right amount of oil, when it is 70% hot, add the beans, fry until half cooked, and pour into the colander; Leave a little base oil in the original pot, stir-fry the onion, ginger and garlic in the pot until they change color, then add the beans, add soy sauce and refined salt, add the soup, cover the plate, simmer on low heat until cooked, turn to high heat, add monosodium glutamate and water starch, and take out the pot and plate. Features salty, fresh, crisp and rotten. The master told me to stir-fry the beans until they are half-cooked, and then stew them. The effect is better.