Production method: fresh green beans can be cleaned, and then broken into uniform long sections by hand. You can also cut it into even sections with a knife conveniently and quickly, and wash and control the moisture for later use. Pepper, onion, shredded ginger and other seasonings are cut for later use, and dried peppers are best cut into paragraphs. Put more oil in the pot when it is hot for the first time. When the oil temperature is 70% hot, put the cut beans into the pot and fry them. When you see that the skin of the beans is folded, you can take advantage of the oil control for later use. Take the excess oil out of the pan and leave a little base oil. According to my own taste, I will stir-fry some pork belly. Pork belly cut into thick slices, it is best to choose fat and thin taste. Stir-fry until golden and crisp, and remove for later use. Another pot of hot pot to cool the oil. Stir-fry shredded ginger, onion, dried Chili and Pixian bean paste in turn, and add some pepper to increase the hemp flavor. Then add the fried beans and pork belly, salt, monosodium glutamate, soy sauce, oyster sauce and other seasonings, stir well and serve. Dish and serve!
Taste characteristics: dry stir-fried green beans are mainly hemp and spicy. For example, taste and so on are all salty and biased. It belongs to Hunan cuisine and Sichuan cuisine. The characteristics of this kind are also accepted by the public. If you like something light, you can blanch it with boiling water. Reserve some minced garlic. Heat the pot, add minced garlic, put the scalded green beans into the pot, and add salt, soy sauce and oyster sauce to taste. In this way, the dishes don't have much oil, and the beans after blanching are emerald green, and the taste is ok.