2. Wash the prepared konjac and wash the impurities on the konjac. If there are greasy places, be sure to wash them carefully, cut them into strips or desired shapes, boil water in a pot, put the konjac down after the water boils, add a proper amount of salt and a little pepper, and cook for two minutes on high fire, which can effectively remove the alkaline taste in konjac.
3. Prepare the required ingredients, put the minced meat into a bowl, add a little salt, add thirteen spices, marinate with soy sauce, wash the green beans, obliquely cut into strips, mash the garlic, chop them, take out the konjac after the time is up, put it into a sieve to drain the water, and do not put oil in the pot. After heating the konjac, put it directly into the pot, fry it until it is slightly dry, and then take it out of the pot and put it on a plate for later use.
4. Next, add the bean paste and garlic, stir-fry until red, then put down the marinated minced meat, stir-fry until the minced meat is brown, then pour in the green beans, turn on the fire, stir-fry quickly, and stir-fry until it is almost dry. When the green beans are almost cooked, pour in the fried konjac and stir-fry evenly with the green beans until the konjac is almost cooked.