It is best to choose slender green beans, which are easy to cook. After cleaning, select a long section and then drain it. This must be drained as much as possible, otherwise the oil will spill when frying later. Absorbing water with kitchen paper is a faster way.

2.

Use the drainage time to prepare ingredients. You need half a head of garlic. Too much garlic is delicious. Chop it up for later use.

3.

About100g pork stuffing is needed. Fat and delicious, it smells better after dry frying.

4.

Cut the dried peppers into sections for later use.

5.

Put more salad oil in the hot pot. Stir-fry and cook the green beans thoroughly, or they will be poisoned. This is very important. In addition, green beans eat more oil, and frying with more oil can fry the fragrance of beans and taste better.

6.

It takes about 3-4 minutes to stir-fry. Be sure to wait until the edges of the beans are wrinkled, and even some dried skins are brown.

7.

The remaining base oil can be used in a small amount, and the surplus can be reserved for frying other vegetables. Remove the beans, add a little base oil and stir-fry the pork stuffing. Stir-fry minced meat until it turns white. When the minced meat turns golden, put it on the edge of the wok and stir-fry it with Jiang Mo, minced garlic, pepper and dried Chili.

8.

Add a little soy sauce, then add fried beans, add a little salt, stir-fry and serve.