1 It's easier to cook green beans when you dry them and blanch them in water. In addition, because green beans are toxic to some extent, you can't eat immature green beans, so it's safer to blanch them in water when you dry them.

2. Practice:

(1) raw materials: 500g of green beans, 20g of pork, 8 cloves of garlic, 0/0 pieces of dried peppers,

(2) Seasoning: 250g of edible oil (actual consumption 50g), 3 tsps of cooking wine, soy sauce 1 tsp, refined salt 1 tsp, monosodium glutamate 1 tsp,

(3) pinch off two ends of green beans, cut them into long sections, wash them, and dry the surface moisture with kitchen paper towels.

(4) mince garlic and mince pork,

(5) put the oil in the pot, add the green beans when it is 80% hot, fry for 3 minutes, wrinkle and dry the surface of the beans, take out and drain the oil,

(6) Leave the bottom oil in the pot, heat it, add minced garlic and minced meat, stir-fry until fragrant, add cooking wine and soy sauce, and then take out the flavored juice.

(7) Put the oil in the pot, heat it, pour in the fried beans, stir-fry them with low fire, then pour the flavor juice into the pot, sprinkle with dried peppers, and stir-fry with salt and monosodium glutamate.