Dice the green beans, put them in a preheated electric baking pan, and paste the buttons with a meat pie pan. If you don't pursue low-calorie friends, you can directly fry them in oil, which will be more fragrant.

The processed green beans are sauce purple, a little burnt, similar to fried ones.

After the wok is warm, add the beef stuffing directly, stir-fry and add a spoonful of cooking wine to remove the fishy smell.

Add olive vegetables and continue to stir-fry until fragrant.

Add diced mung beans and stir-fry for a while. Add a spoonful of soy sauce and a spoonful of apple vinegar to the garlic slices and stir well. If rice vinegar is added with 1/3 spoonfuls of sugar and salt. If apple vinegar is sweet, it is not needed.

Stir-fry evenly, cover the lid with a little water and simmer for about three to five minutes. Collect juice from the fire and put it on a plate.