The rack of beans king pinch the head to remove the tail (containing saponin, even if there is no string should be removed), brass beans must be cooked, otherwise there is a risk of poisoning

Wide frying to stop the appearance of wrinkles in the skin or blanch the two practices, the former restaurant with the latter home economic some

Accessories: a little pork, a little dry red chili pepper, onion and garlic a little

Water blanching version of one more step, the pan with oil (slightly more than usual frying), into the blanched frame bean king stir fry on low heat until the surface with the deep-fried version of the like creases and soften until, fish out and spare

Pan with oil, into the dry red chili peppers, onions and garlic beyond the aroma, into the pork stir fry until browned in the addition of soy sauce and other seasonings (adjusted to suit individual tastes), and finally added the frame bean king stir fry evenly, thin thickening (although contrary to the "dry stir-frying", but can let the dish hang juice more flavor, personal preference), conditions can be added to the pot with a little bit of oil