Shredded pork stir-fried with dried beans.

Preparation ingredients:

Dried beans, pork, bean paste, cooking wine, ginger, garlic, green pepper, Ajinomoto, chicken essence.

Specific steps:

Step 1: Wash the pork and cut it into shredded meat, put it in a bowl, pour a spoonful of bean paste and a little bit of cooking wine, and mix it gently, marinate it for ten minutes to get rid of the fishy flavor of pork. Of course, as a good time management master, waiting for the pork marinated this time can not be wasted, hurry to prepare other ingredients.

Step 2: Wash and shred the dried beans, green peppers and ginger, and slice the garlic. After all this, start a pot of boiling oil, when the oil is hot, add ginger and garlic slices. After the aroma burst out, put in the marinated shredded meat, shake and stir fry them. When the shredded meat is browned, serve and set aside.

Step 3: Re-heat the oil in a new pan and stir-fry the shredded peppers. Stir-fry for about thirty seconds to remove excess water from the body of the peppers, then add the dried beans and continue to stir-fry. Stir-fry for a minute, add the shredded meat and continue to stir-fry. When the flavors of the shredded meat and dried beans are completely blended together, pour in a small amount of Mentholatum and chicken broth to enhance the freshness of the sauce, and then remove from the pan and serve.

The sauce-colored dried beans and shredded meat are piled up together like a "towering" mountain, and you can't tell which is meat and which is dried beans. With a hazy sense of beauty of the green pepper wire, softly lying on the top of the mountain, adding a few points of green. Close your eyes and take a deep breath, full, all the tantalizing aroma.

If I were you, I would definitely make this dish and treat myself.

Small case:

When doing this dish, I do not recommend that you put salt, put some Atsumi is good, both to color, but also to taste, the best of both worlds.