1, pour the cooking wine into the meat stuffing, stir the stains for later use, cut the shallots, and chop the garlic and red pepper.

2. Remove both ends and lateral ribs of green beans. After washing, put the whole string into boiling water with salt. After the water boils again, turn to medium-low heat, open the lid and cook for 3 to 5 minutes. When cooked and soft, remove cold water, drain and cut into small pieces.

3. Pour the oil into the wok, heat it to 7 minutes with high fire, add chopped green onion and half minced garlic and stir-fry until the color is not ripe.

4. Pour the processed green beans back into the hot oil pan, stir-fry them with strong fire (slightly hot water as the case may be) until they are soft and cooked, add minced meat and olive vegetables in turn, stir-fry, add soy sauce, salt and sugar, sprinkle a little mushroom essence (monosodium glutamate) after about two or three minutes, and finally add the remaining minced garlic and chopped red pepper, stir evenly to make them fragrant, and then take them out.