Stir-fry green beans without frying or blanching is actually very simple. As long as you have enough patience, stir-fry them slowly with medium and small fire, that is, 10 minutes.

Don't start a big fire, the surface will be blackened immediately, but the inside is still raw. The beans are not ripe but have a little poison.

You can cover the pot cover, and the water in the beans will stir out, forming steam in the pot to stew the beans thoroughly, and the skin of the beans has a thin layer of burnt wrinkled skin, so that the stir-fried beans are really more delicious, not only for meals but also for wine.

Ingredients: green beans (one catty), pork with golden head (three ounces), fried vegetables, shrimp, onion (one tablespoon each), ginger (one teaspoon), wine seasoning: salt and sugar, light sesame oil and clear water.

Wash and chop the pork, and soak and chop the shrimp.

Remove the tendons from the green beans, wash them, first put them in a hot pot of Jamlom oil, then stir-fry them in the green beans. Don't worry, pay attention to the heat, about 8~ 10 minutes. Add two tablespoons of oil to saute ginger, add pork,

Stir-fry shrimps and fried vegetables for a while, add wine, then add seasonings, change to medium heat until the juice is dry, sprinkle with scallions, and serve.