Process 1: Peel potatoes, clean them, cut them into hob blocks, pick long beans, clean them, break them into small pieces, and put them on plates for reservation. Process 3: Cut the raw pork into thin slices and put it on the plate. It is best for everyone to use pork belly. I just mean the pork belly, garlic and ginger, cut into small pieces and millet pepper, and then put it on the plate for reservation. Process 4: Take a small plate, put it into soy sauce 1 tablespoon, soy sauce king 1 spoon, oil consumption 1 spoon, thirteen spices 1 spoon, a small spoon of corn flour and a small bowl of water, and then mix well to make seasoning juice. Process 5: pour a spoonful of oil into the wok, pour the potatoes into the wok, fry the potatoes, fry them golden, and set them aside.

Process 6: Pour the long beans into the pot, fry the long beans on a big fire, and fry them like budgies. Process 7: Heat the pan to cool the oil, put the small meat into the pan, stir-fry the vegetable oil of the small meat with a small fire, stir-fry, stir-fry until it is light yellow, add the minced onion and ginger, put half of the garlic paste, and then stir-fry the aroma. Process 8: Stir-fry onion and ginger, add potatoes and long beans, pour in seasoning juice at the same time, cover and stew for 2min. Process 9: stew potatoes and beans for 2min, and add millet pepper and the remaining garlic paste. Process 10: Then it becomes popular, stir-fry evenly, concentrate the juice and stir-fry shredded chicken.

Cooking Tips Today, I will share with you this "burning beans with potatoes in life". The cooked potatoes taste soft and glutinous, and the long beans taste salty and fragrant, especially for invigorating the spleen and appetizing meals, which is much more delicious than frying. If you like to eat potatoes and long beans, try this kind of practice to make sure you like it. Just pay attention to these points in the process of making.

(1) Long beans should be soaked in salt water for five minutes, and the chemical fertilizer should be removed to ensure the delicate color. (2) After the potato and long bean are cleaned, drain the water to avoid oil jumping into the pot. (3) After the potatoes are cut, tap water should be used to wash off cassava starch, which can avoid sticking to the pot. (4) The potatoes must be fried hard and golden, so that the potatoes will be fragrant when they are burned, and they will not be easily broken. Just like the long beans, they should be fried in budgerigar color, which is very easy to taste. (5) Put cassava starch in seasoning juice as little as possible, not too much, and there is no need to add salt, just soy sauce in seasoning juice and salty oil consumption. (6) When the stewing time is controlled at 2min, the long beans and potatoes themselves are basically cooked. (7) Finally, put some mashed garlic in the pan to make it fragrant.