Accessories: appropriate amount of vegetable oil, salt, 2g of ginger, 5g of light soy sauce, spiced powder 1 g.
Practice: 1, wash and soak dried beans in cold water for more than 2 hours, and be sure to soak them until they are soft and have no hard core.
2. Pick it up and wash it several times again. Wash it directly into clear water, cut it into sections, cut ginger into powder, and wash and cut peppers into strips.
3. Shred pork, cut fat into strips, mix lean meat with soy sauce and spiced powder, add starch and mix well, add a little sesame oil and marinate for a while.
4. Cool the oil in a hot pan until the oil is 70% hot. Stir-fry the fat to make the oil fragrant.
5. The marinated lean meat is stir-fried until it changes color and smells.
6. Heat the pan and cool the oil again, stir-fry the fragrance in Jiang Mo and stir-fry the dried beans. Because the dried beans are more oily, it is best to stir-fry the fragrance with some fat.
7. Set the dried beans aside, and stir-fry the green and red peppers for fragrance.
8. Stir-fry the dried beans and peppers together for fragrance (if it is too dry when frying, you can add a little water to stir-fry for fragrance).
9, add salt and stir fry evenly, so add salt in advance, shredded pork will not attract a lot of salt and will not be salty.
10, stir-fry the shredded pork evenly to give off fragrance.
1 1, add chicken essence and stir-fry until fragrant.
Tips
1, dried beans must be soaked until soft, and washed several times before frying.
2, dried beans eat more oil, it is best to add fat to fry together, so it tastes better.