Steps:

1. Prepare the ingredients. Remove the tips at both ends of the beans, tear off the hard strands, and cut them into 5 cm long segments. Wash them and soak them in water for 30 minutes. minutes, drain and set aside.

2. Heat the pot, pour in the oil, pour the beans into the pot and stir-fry quickly until the surface changes color. You can adjust the heat to medium-low, and be careful to prevent oil splashing.

3. Then pour a large bowl of water to cover the beans, cover the pot, and cook over medium-low heat for about 7-8 minutes.

4. Open the lid of the pot. When you see that the beans have softened and the water is almost gone, pour in the prepared bean paste and stir-fry quickly.

Tips:

1. When frying beans with hot oil, it is easy to splash oil. Pay attention to preventing splashing and scalding. Holding the spatula in your right hand and covering it with the pot cover in your left hand is a good protection. way.

2. The flavor will be better if the beans are cooked in stock. If there is no stock, you can also use water. Pay attention to the amount of water to cover the beans. The beans must be cooked thoroughly before they can be eaten to prevent poisoning.

3. When adding bean paste, try to leave a certain amount of soup in the pot, which can better make the beans taste better without sticking to the pot.

4. The bean paste itself is very salty after brewing, so there is no need to add salt when frying the beans.