Ingredients: 300g of Dutch beans and 200g of bacon.

Accessories: appropriate amount of pepper, ginger, garlic, onion, salt and oil.

Exercise:

1. Beans are boned at both ends.

Slice bacon.

3. Put oil, pepper, garlic, ginger, stir-fry and put meat in the pot.

4. Stir-fry the meat, then add the peas and stir-fry.

5. add a little water to simmer, add salt to taste, and take out the pot!

Tip:

1. Bacon needs pretreatment. After soaking the bacon in water for half an hour, steam it for 30 minutes. Processed bacon can be put in the refrigerator. If it is eaten in a short time, it can be refrigerated. If it is not eaten in a short time, it can be frozen. Take out the slices before cooking. If it is fried with raw bacon, it needs to be fried for a while. When it is cooked, stir-fry the oil in the bacon before putting the dishes.

2. Adding a little salt and a few drops of cooking oil to the blanched peas can make the peas greener and more beautiful.

3. Because the previous steps are frying, salt and chicken essence are not easy to dissolve in oil, so the last step needs to put a little water to melt the salt and chicken essence.