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Dry-Fried Green Beans

Raw materials: 200g lentil, 0/00g beef stuffing, 4g salt, 5g soy sauce, 2.5g cooking wine, 3g monosodium glutamate 1 .5g bean paste, 5g onion, 2.5g ginger, 70g oil and sugar1g.

Method:

1. Remove gluten from lentils, wash them, and drain water: cut shallots and ginger into powder; Chop the bean paste with a knife.

2. Put the wok on the fire, add the oil until the oil surface is slightly smoky, stir-fry the meat stuffing, add the bean paste, stir-fry until the water in the meat stuffing is basically clean, and then add the cooking wine, soy sauce, chopped green onion, Jiang Mo, sugar and salt. Put the lentils in the pot, stir-fry them constantly, add monosodium glutamate when the water in the lentils is basically clean and the color is light green, and turn over the beacon evenly to serve.

Features: salty and spicy taste, light green color and crisp taste.

Description: Beef stuffing is the best for this dish, and pork stuffing can also be used. The lentils must be fresh and light green first, otherwise the taste will be too old and inedible. When stir-frying lentils, you should use less fire to avoid excessive fire to fry lentils.