The method of green bean stew is 1. Pinch off the tips of the green beans at both ends (the first green beans have no bean tendons) and wash them. When it is too long, break it into 2~3 sections by hand, cut the meat into large pieces (big mouths), cut the shallots into sections and slice the ginger.

2. Heat the pan, add a little vegetable oil, add an star anise, then pour in the meat and stir-fry until the meat changes color.

3. Add onion ginger, soy sauce and thirteen spices, stir-fry until fragrant, then pour 1 tbsp cooking wine along the hot pot and stir-fry until fragrant.

4. Pour water, not too much meat, because no more water can be added during the whole stew. Cover the pot and bring to a boil. Simmer the meat for 30-40 minutes.

5. Add beans and season with salt. You can taste the soup a little salty, so that the stewed beans have a taste. Stir well.

6. Cover the pot and bring to a boil. Simmer for about 20 minutes until the beans are cooked and there is basically a little soup left. Don't leave too much soup, or the beans and meat will be stewed, and the rice will be delicious.