1, first prepare the ingredients: a handful of sword beans, put them in clean water, add a spoonful of salt, and soak them for a few minutes, in order to remove pesticide residues from the sword beans.
2. After a few minutes, take out the sword bean, cut off both ends of the sword bean, cut it in half from the middle of the sword bean, and then cut it into filaments for later use.
3, a small piece of pork belly, cut into thin slices, and then cut into filaments, one onion is cut into small pieces, three or four garlic are flattened, and the millet pepper is cut into small pieces and put in a basin for later use. All ingredients are ready, and the next step is started.
4. Next, fry the shredded sword beans, burn the oil in the pot until the oil is 50% hot (when it smokes slightly), and pour in the shredded sword beans, paying attention to using a small fire.
5. Fry the sword beans until they are cooked, the color turns green, and the skin wrinkles. Otherwise, after eating it, it has a beany smell and a stiff feeling. After frying it for 1 minute, pour out the sword beans to control the oil.
6. Start cooking below. Leave a little base oil in the pot, pour in shredded pork belly, stir fry quickly, stir fry pork belly thoroughly, stir fry lard, stir fry lard, and the dishes taste more fragrant. Pour in onion, garlic and millet pepper, continue to stir fry, and stir fry the onion flavor.
7. Turn off the fire, pour in shredded sword beans, and pour a little cooking wine into the pot. Cooking wine can reduce the beany smell in sword beans, pour in soy sauce, add salt, chicken powder and white sugar, and the amount of white sugar should not be too much, so that it is not sweet.
8, stir fry quickly, after the seasoning is turned on, you can put it out of the pot.
9. Finished products