Green beans (250g)

condiments

Bean sprouts (3 tablespoons)

Ginger (1 small piece)

Pork (20g)

Raw flour (half teaspoon)

kitchenware

fryer

classify

Spring menu, hot dishes, stir-fry for ten minutes, advanced difficulty

Remove the old tendons from the green beans, wash and drain.

Cut the dried Chili into small pieces, and cut the ginger and garlic into foam.

Chop the broken rice buds further, chop the pork into foam, add cooking wine, soy sauce, raw flour and a little ginger and garlic foam and marinate for 5 minutes.

Heat oil from the pan, fry the green beans at high temperature, wrinkle the skin and take it out (sprinkle some salt to keep the color of the green beans).

Leave the bottom oil in the pot. First, put the peppers into a wok, and stir-fry the dried peppers, ginger foam and garlic foam until they are slightly black.

Pull the spices to the side of the pot, add pork foam and stir-fry until soaked in oil.

Add the broken rice buds and stir-fry until fragrant.

Add fried green beans, salt and chicken powder, stir-fry quickly 15 to 20 seconds, and turn off the heat.

Operation completed.