raw materials

5g of fresh green beans, 5g of lard, 5g of water starch, 75g of fresh soup, 1g of meat, 5g of refined salt and 1g of monosodium glutamate.

preparation method

1. wash and peel the green beans with clear water and drain the water. Fat lean meat is cut into fine grains the size of green beans.

2. Set the wok on fire, and put lard in the wok. When the oil is heated to 5%, first put the meat particles in the wok and fry the water vapor, then add the green beans and fry them together. Stir them for a few times, then add the fresh soup maltose salt to taste, simmer for about 2 minutes on medium fire, then add the starch and monosodium glutamate, hook them into second-rate sauce, and take out the wok.

characteristics

the bean meat is tender and the juice is refreshing.

Sichuan chef suggests

When stewing this dish, it is necessary to control the heat well, and take the green beans as the standard to add materials.