Accessories: pork tenderloin 100g.

Seasoning: salad oil, salt 1 teaspoon, garlic 15g, 50g dried pepper, cooking wine 1 teaspoon, soy sauce 1 teaspoon, pepper powder 1 teaspoon and sugar 1 teaspoon.

Steps:

1. Green beans (beans), tenderloin and dried red pepper are ready.

2. Chop the meat into powder, wash the dried red pepper to remove dust, dry the water and cut it into small pieces, and chop the garlic into minced meat.

3. Remove the tendons from both ends of the green beans, clean them, break them into 5-6 cm long segments, and use kitchen paper to absorb the surface moisture.

4. Put the wok on the fire, pour in the sesame oil, and when the fire is 50% hot, add the green beans, and stir fry slowly over medium heat until the surface turns white. When the skin begins to wrinkle, take out and drain the oil for later use.

5. Add hot oil to the wok and saute garlic and dried peppers.

6. Add minced meat, spread the minced meat quickly with a shovel, pour in cooking wine, stir-fry in water, and dry.

7. Pour in the fried green beans and stir fry with soy sauce, chicken essence, salt, sugar and pepper powder.

8. Stir-fry for taste, then dry the water, and put it out of the pan.