1. First, we prepare a small pot and pour in a packet of sour beans. Slice the pork belly first, then cut it into pieces with a knife and put it in a basin for later use.

Cut ginger into rhombic slices, garlic into thin slices, shallots into chopped green onion, and millet peppers into pepper rings for later use.

2. Next, we blanch the sour beans to remove the salty taste. After the water boils, pour the snap beans into blanched water 10 second. This is to reduce the salty taste. Dump the sour beans and rinse them with clean water.

3. Let's remove the water from the beans, heat the pot, pour the beans, don't pour the oil, and turn them quickly. This process takes about 2 minutes, stir-fry the water in the beans, and then pour it out for later use.

4. Burn the oil in the pan, pour out the hot oil after fully sliding the pan, and pour in the cold oil. When frying meat in a hot pan, the meat does not stick to the pan easily. Pour in the meat, stir-fry quickly, stir-fry the meat until fragrant and discolored, add the dried red pepper, continue to stir-fry, and then add ginger, garlic, millet pepper and sour beans and stir-fry for a while.

5. Add cooking wine, oyster sauce and soy sauce and stir well. Add oyster sauce and soy sauce to refresh, add a little sugar to neutralize the salty taste, and melt the sugar to serve. Finally, sprinkle a handful of chopped green onion.

Ok, this simple and delicious minced pork with sour beans is ready. Like a friend, hurry up and try it.

Technical summary:

Soak the snap beans in boiling water for 10 second, remove the salty taste, rinse them with clear water, and then fry them with high fire. You can add sugar to neutralize the salty taste, so you'd better eat less sweet ones.