Snap beans and/or green beans 500G

One potato

A few slices of ginger.

2 tablespoons of soybean sauce.

Half a spoonful of soy sauce

2 tablespoons soy sauce

A little salt

Sugar 1 spoon

A little oil

A little spiced chicken essence

method of work

Wash the beans and remove the tendons. If they are too long, they can be broken into two sections.

Wash and peel potatoes, cut them from the middle, take out half and cut them from the middle, and then cut them into thick slices half a centimeter thick;

Put less oil in the hot pot, sprinkle some spiced powder, and wait until 50% heat the ginger slices, until the fragrant beans are fried;

Beans should be spread out in the pot as far as possible to make them evenly heated;

When all the beans are fried to green, drive them around the pot, expose the middle of the pot and put potatoes (potatoes will touch the pot too early), and continue to stir fry over medium heat;

When the potatoes are transparent in the middle of frying, add seasoning:

2 spoons of soybean sauce; 2 tablespoons soy sauce; A little salt (if there is sauce, you must put less salt); Half a spoonful of soy sauce; Sugar 1 spoon.

Stir-fry until all seasonings and vegetables are mixed evenly.

Smooth the dishes in the pot to form a plane, and pour in water, which is subject to the fact that the dishes have not been eaten.

Bring the water to a boil, cover the pot and turn to medium heat for stewing;

In the meantime, don't turn over the dishes in the pot, let it stew by itself.

When the water is almost stewed, turn the lid to the fire to collect juice and turn off the fire;

Take advantage of the residual heat, put a little chicken essence, and it will be OK.