1, the beans should be slender and tender, and the smaller the seeds, the more tender the beans are. Cleaning method of beans: remove the tendons at both ends and break them into sections as long as half a middle finger.

2. The trick of cooking vegetables with boiling water is to put a drop of oil and a spoonful of salt in the water, which can make the beans greener and especially bright. When the water boils, blanch the beans for two to three minutes to remove the beany smell (if it is fried, you can add a little sugar or cooking wine to remove the beany smell). Water is easy to burn, but fire is easy to burn. Don't be stuffy in the pot after cooking. If it is stuffy for a long time, the color will turn yellow. Then the blanched beans are fished out, drained and quickly put into cold water prepared in advance. Ice water is better. All cooked dishes in western food should be soaked in ice water, which can make the beans crisper and greener.

3, put the beans on the plate, pound the garlic, peel it and chop it into garlic paste.

4. Heat a little oil in a hot pot and add a few peppers to make pepper oil. Remove the pepper particles and pour the oil into the beans. Add salt, sugar, mashed garlic, vinegar, chicken essence and sesame oil and mix well. A crisp and refreshing cold dish is ready.