Raw materials: long bean 1 kg, one spoonful of pepper, one spoonful of pepper, one tablespoon of dried pepper, chopped garlic, chopped ginger, chopped onion, two pieces of meat, one spoonful of starch, two spoonfuls of cooking wine, light soy sauce, dark soy sauce, sugar and salt. Practice: 1. Wash the beans, remove the silk at both ends and break them into 6.7 cm segments; 2. Pour water into the pot, add a spoonful of salt, boil it, blanch it with beans, and when the color turns dark green, take it out and drain it for later use; 3. Put a little more oil in the wok, which is twice as much as the usual cooking. Put less beans and slowly fry them into tiger skin, then take them out, then put them in the wok and fry them in turn and drain the oil for later use; 4. Add starch, cooking wine and salt into the meat stuffing, mix well and marinate for 20 minutes; 5. Leave the bottom oil in the pot, slide in the meat stuffing, stir-fry evenly and take it out; 6. Put the oil in the pot, add the pepper, after the pepper is slowly burnt to taste, add the dried red pepper, stir-fry it slowly, add the chopped onion, garlic and ginger, stir-fry it until fragrant, add the minced meat and beans, stir-fry, add one spoonful of light soy sauce, half a spoonful of soy sauce, half a spoonful of cooking wine and some sugar, stir-fry the dried juice, and then add salt.