Main ingredients?

Bean, pork and potato

ingredients

Sauté ed onion, ginger, garlic, chicken essence, starch, salt, sugar, white vinegar, dried peppers, 5 peppers, 20 grains of star anise, and 2 pieces of star anise.

Steps of burning beans with potatoes

1.? Wash and cut the beans, cut the potatoes into pieces, slice the meat for later use, soy sauce, salt, sugar and chicken essence in a bowl for later use. Stir-fry the onion, ginger, garlic, dried pepper and pepper with a little oil in the pot, then stir-fry the meat until it is cooked. Stir-fry the beans for 5 minutes, then continue to stir-fry the potatoes. In this process, turn the spoon properly until the skin of the beans is wilted, and the potatoes are basically 7% mature. Pour in the prepared juice, stir fry for two minutes and add a little boiling water. Don't use too much water. You can try to cook the potatoes, stir fry on high fire and fry the juice dry. Sprinkle the raw garlic foam before taking out the pot, and turn the spoon out of the pot!

2.? Finished product drawing,

Northeast China is a very home-cooked dish! Beans are still green, and this dish looks slightly the same as the one cooked in the northeast. Because beans and potatoes don't have an oil pan at home, they can only be cooked. After a large oil pan can be used for oil, it can better reflect the feeling and taste of burning!

Tips

The key to home cooking in Northeast China is not to add too much water, which is basically cooked in the early stage of stir-frying. Adding water to cook it slightly is for the taste. After all, it is cooked at home. If you don't have an oil pan, you can directly oil the beans and potatoes to better reflect the meaning of burning! I like the way beans are eaten. Beans in the northeast can be stewed, but few people can stew them well. They are basically stewed with water.