Exercise:
1. Pinch off the head and tail of green beans (I didn't break them into small pieces and make them directly), wash them and control the moisture. Quick, you can also dry the surface moisture with kitchen paper towels (I personally think kitchen paper towels are still very useful)
2. Put the oil into the oil pan. I usually put two-thirds of the oil in the shovel, which can drown the vertical bottom of the pot. If it's hot and you don't know how to judge whether the oil is hot or not, you can put the chopsticks tip into the bottom of the pot. If I see bubbles rising along the tips of chopsticks, I can fry beans for about 5 minutes. When I see that the skin of the beans is wrinkled or discolored, and some of them are dry, I can take them out to drain the oil.
3. Drain some oil, drain some base oil, then add garlic and pork stuffing, crush the meat stuffing while frying, then add soy sauce and cooking wine, fry for a while, and finally add sprouts (this may or may not be put).
4. Put the fried meat into the pot, leaving no oil in the pot, and then fry the beans directly in the pot. Never stir-fry beans with low heat until they are cooked. My experience is that beans are completely discolored and almost burnt. At this time, people who like spicy food can be cut into two pieces and fried together, and those who don't like spicy food are there.
5. Then put the fried meat stuffing into the pot and mix it with the beans, add salt and chicken essence and stir well, and then you can go out of the pot.
The trick of frying green beans is to put down the pot when it is slightly hot, and splash water when it is out of the pot, so that the color will be brighter.