1

When choosing sword beans, you should choose green ones, and when they are white, they will be older. After buying it, remove the tendons, pinch off the pedicels at both ends, and soak it in water for a while;

2

After washing, take it out and control the water to dry, and obliquely cut the sword bean into small pieces. The oblique cutting method is to make the sword bean have a larger knife section, which is easier to fry and taste, but it cannot be cut too finely, which will lose its original fragrance;

three

Cut the pork belly into small pieces, cut the fat and thin separately, heat the oil in the pot, put the fat in first, and refine the lard. The dishes fried with lard are more fragrant.

four

When the fat oil is almost yellow, add lean meat and stir-fry until the lean meat turns white, then add a proper amount of soy sauce and continue to stir-fry;

five

Stir-fry, add chopped garlic, stir-fry until fragrant, and then add chopped sword beans;

six

After stir-frying, put a spoonful of salt, and put salt early to make the sword beans taste better, because the sword beans are hard, and it is easier to stir-fry with salt;

seven

Continue to stir-fry for two minutes, stir-fry constantly to prevent the pot from sticking and the sword beans from turning black. You can put a proper amount of chicken essence and you can go out of the pot!