2, garlic rice peeled and chopped, dry red pepper cleaned and cut into sections, the lean pork cut into pieces and put into a bowl with starch and mix well marinated for more than 10 minutes, the fat part of the cut blocks to be used.
3, the long beans to remove the head and tail broken by hand in a pot, filled with water, put a spoonful of salt soaked beans for more than 10 minutes, the surface of the pesticide pesticide residues to remove the long beans.
4, in a pot of boiling water, soaked beans into the hot water blanching for 3 minutes, out of the cold water after soaking in the water and then fished out and drained for use (this step not only allows the beans in the follow-up more easily fried, but also not easy to follow up the heating process in the dark color is not good).
5, turn on the low heat heating in a flat non-stick pan, and then the fat part of the flat in the bottom of the pan frying oil, and then the dry-fried fat output to be used.
6, continue to use the fat frying out of the lard, the garlic rice and dry red pepper into the incense, it is recommended to use a small fire, easy to control the fire, is not easy to the garlic rice and dry red pepper fried scorched.
7, the marinated pork into the stir-fry cooked.
8, the blanched long bean curd poured in, adjust the medium heat and stir-fry together for half a minute.
9, pour a spoonful of flavorful fresh.
10, put a spoonful of salt, adjust the fire quickly stir fry evenly can be out of the pot, to do not stay stir fry for too long, or the beans are not green, eat up also old, pork is not good, oh.
11, out of the pot on the plate, a plate of colorful and flavorful cooking home cooking on the best!