If it is still salty after soaking all night, you can fry the sour beans with the meat foam to reduce the salinity, and you can add a little sugar to synthesize the salty taste during cooking. Here are the practices:

Preparation materials: 250g of snap beans, 50g of minced meat 1 50g, a few dried peppers, half a small green pepper, 2 cloves of onion 1 root, 2 cloves of garlic, ginger1small pieces, appropriate amount of sugar, sesame oil, chicken essence and pepper oil.

Production steps:

1, prepare the materials, and soak the sour beans overnight in advance;

2. Wash and chop the sour beans;

3. Chop onion, ginger, garlic and pepper;

4. Hot oil pan, stir-fry dried peppers and minced garlic in Jiang Mo;

5. Add minced meat and stir fry;

6. Add sour beans, green peppers and chopped green onion, stir well, add a little sugar and chicken essence to taste, and then add pepper oil to stir well (sugar is added to synthesize the salty taste of sour beans);

7. Serve immediately.