Generally speaking, the fire lasts for 5 minutes. However, according to the different heat, the time cannot be determined specifically, so the standard of cooking should be the change of color. Cook until soft, and it will be fine if it changes color. You can also try it when cooking.

Second, the practice of dry stir-frying green beans

1. Choose the slender green beans.

2. Use the time to drain water to prepare ingredients. You need half a head of garlic, so it's delicious when you put more. Chop it up for later use.

3. You need about100g of pork stuffing. It's fat and delicious, and it's more fragrant after frying.

4. Cut the dried chili into pieces for later use. 5. Put more salad oil in the hot pot, and fry the green beans thoroughly, otherwise they will be poisoned. This is very important. In addition, green beans eat more oil, and when fried with more oil, the smell of beans can be fried, which is better to eat. 6. It takes about 3-4 minutes to stir fry, and you must wait for the edges of beans to wrinkle, and even some dried skins are brown before they are cooked.

7. A small amount of the remaining base oil can be used, and the excess can be reserved for frying other dishes. Remove the beans, add a small amount of base oil and stir-fry the pork stuffing. Stir-fry the minced meat until it turns white. When the minced meat turns golden, put it on the edge of the wok, and stir-fry with Jiang Mo, minced garlic, pepper and dried Chili.

8. Add a small amount of soy sauce, then add stir-fried beans, add a little salt, stir-fry and serve.