Ingredients: Hu Ji Hua ancient peanut oil 15 grams, 400 grams of beans, dried spices 4 pieces, half a carrot, 5 cloves of garlic, millet chili 4, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, cornstarch in moderation;

Production steps:

1, before cooking to deal with the ingredients, will be hairy beans peeled off the shell, and then washed; dried spices are also washed off the surface of the floating powder, cut into fine dices, and finally will be carrots, Garlic, millet chili are chopped and standby;

2, start the pot pour into the right amount of water, boil and pour a few drops of cooking oil and a little salt, pour into the beans, a minute and then pour into the carrot diced, dried diced, continue to blanch and then fish out, rinse a few times with cool water and standby;

3, start the pot pour into the huji flower ancient method of peanut oil, pour the blanched ingredients, and continue to keep stirring;

4, and then pour in the soy sauce, the dried spices, and then the carrot diced, and then the carrot diced, and then the carrot diced.

4, then pour in soy sauce, oyster sauce, a little salt, continue to stir-fry flavor;

5, followed by starch plus half a bowl of water and stir well, dripping into the pot, thickening;

6, wait until the soup is obviously less, pour in minced garlic and chili pepper;

7, again tossed out of the flavor, you can plate out;

Tips:

1, woolen beans must be fried, and the food must be cooked.

2, in addition to blanching blanched beans, you can also blanch directly, according to their own needs;

3, in the case of ensuring that the beans fried, if you want to crispy texture can be less fried for a while, you want to powder glutinous texture can be a little more fried;

3, in order to ensure that the beans fried, if you want to crisp texture can be less fried for a while, you want to powder glutinous texture can be slightly more fried for a while;

4, you can also use the same texture as in the other two cases.