Clean Zanthoxylum bungeanum, garlic and long bean respectively, chop Zanthoxylum bungeanum and garlic, cut long bean into small pieces of about 5 cm, then put a proper amount of oil in the oil pan, add lobster sauce after the oil is heated, then add Zanthoxylum bungeanum and garlic, then add long bean, add a little salt after frying, continue frying until the long bean becomes discolored, and eat after frying. Note that fresh long beans are easier to cook, and there is no need to add water when frying.

2. Stir-fried long beans with tomatoes

Heat oil in a pan, then add minced garlic and stir-fry until fragrant, then add tomatoes and stir-fry a few times, finally add long beans and stir-fry, then add appropriate amount of water, cover the pan and simmer for a few minutes until the beans are cooked and soft. You can add edible salt and sugar, stir well and serve. Be careful not to soak the long beans for too long when cleaning them, otherwise the fried beans will be harder.

3. Stir-fried long beans with fungus

Pinch the long beans into short and even pieces, then wash them, then soak the black fungus in warm water, wash its tail, pour a proper amount of oil into the wok, heat it, then add the long beans and the fungus to stir fry until the long beans turn green, then add a proper amount of salt and water, then cover the pot and stew for about five minutes, then add chicken essence and pepper, and finally stir fry a few times.