2. Cut into julienne lengthwise and set aside.

3. Cut the lean pork into minced meat, add some salt, cooking wine and a little wet starch and marinate for a while.

4. Heat the oil in a frying pan and stir-fry the minced pork until it changes color.

5. Heat the oil in a frying pan and stir-fry the bean curd with the ginger and garlic.

6. Add soy sauce and pepper to taste.

7. Put in the appropriate amount of water to cook a little.

8. When the water is dry and the bean curd is soft, put in the pre-fried minced pork and stir-fry well, add salt and chopped green onion to taste, then remove from the pot.

Tips

1. fried beans can not be used with large beans, it is best to use the king of the shelf beans or green emerald and other relatively flat narrow beans.

2. Cut the beans into julienne strips and fry them, so that they appear to cook faster and save energy.

3. Because it is fried bean curd is not stewed bean curd, so it is best to use lean minced pork, with cooking wine and wet starch beforehand to marinate for a while, you can make the minced pork tender and delicious.

4. Bean belongs to the green vegetables, a little less plus soy sauce seasoning can be, can not put more, put more black can affect the color.

5. Uncooked beans are poisonous, which we all know, so be sure to fry cooked to eat, add some water to cook is to let the beans cooked through, if you do not want to add water, you need to keep turning with a spatula, so as not to paste the pot.

6. Do this dish must be a big fire, fire small cooking time is too long, the beans are easy to turn yellow, lose its bright green color, it does not look good, does not look good on the impact of appetite, right?

7. Money-saving tips: the smaller the ingredients are cut, the more they appear to be, such as beans cut into julienne, pork cut into minced.