1 catty string beans, 1 tbsps ground pork, 1 tbsp shrimp, 2 tbsps winter vegetables, 3 tbsps finely chopped green onion, 1 tsp finely chopped ginger, 1 tsp finely chopped garlic, 1 tsp wine, 1 tsp sesame oil, 1/4 tsp sugar, 1/8 tsp monosodium glutamate, 1/4 tsp salt, 1/4 tsp vinegar.

Methods: 1. Pick and rinse string beans, drain well. 2. Soak shrimp in water to soften and chop. 2. Heat 3 cups of oil in a wok and deep-fry the beans over high heat until the skin is slightly wrinkled. 3. Pour out the oil and reserve 1 tbsp. for stir-frying the shrimp, cabbage, garlic, ginger, and minced pork. 4. Add the beans and other seasonings, and stir-fry to taste.

Note: When dry stir-frying, the fire should be carefully controlled, do not burn the beans! Characteristics:

Dry stir-frying is a common practice in Sichuan cuisine, which is to slowly dry the ingredients in oil to produce a special kind of tenderness and aroma, freshness and crispness

Dry stir-frying is a common practice in Sichuan cuisine, which is to slowly dry the ingredients in oil to produce a special kind of tenderness and aroma, freshness and crispness.