Ingredients: green beans, pork belly stuffing
Accessories: onion, ginger, garlic, dried pepper and pepper.
Seasoning: Laoganma Douchi, sugar, chicken powder, salt, pepper and white sesame.
Stir-fried green beans-spicy and dry
1. Start preparing the ingredients.
Prepare a handful of green beans, clean them and cut them into long sections of about 4 cm.
Prepare pork belly stuffing 100g for later use.
2. Start preparing auxiliary materials.
Prepare a section of onion and cut it into chopped green onion.
Prepare a small piece of ginger and cut it into Jiang Mo.
Prepare some garlic, pat it flat and cut it into powder.
Prepare another handful of dried peppers and a small handful of pepper for later use.
Let's fry green beans.
Burning oil in the pot, the oil temperature is 50% hot, and the oil level is close to smoking. Pour the green beans into the pot and fry for about one minute. When the green beans become soft, they can be poured out to control the oil.
The four seasons must be fried and then fished out to avoid food poisoning.
Let's start cooking.
Leave a little base oil in the pot, pour minced meat, stir fry quickly, stir fry minced meat until fragrant, pour dried Chili and pepper, stir fry a few times with low fire, pour onion, ginger and garlic, stir fry together, stir fry until fragrant, add 5g Laoganma Douchi, and stir fry to get red oil.
Zanthoxylum bungeanum and capsicum must be fried thoroughly, otherwise the whole dish is not spicy enough.
Pour the green beans into the pot, add 3 grams of sugar to neutralize the spicy taste, 2 grams of chicken powder, 2 grams of salt and 2 grams of pepper, turn to high heat and stir-fry evenly to make the green beans tasty.
Pour in a little pepper oil, turn it well, then take it out of the pan and put it on the plate. Finally, sprinkle a little white sesame seeds and serve delicious.
Well, a spicy and delicious dry-cooked dish is ready-made in any season.