Dry-Fried Green Beans with Minced Pork and Preserved Vegetables
This well-known traditional Sichuan cuisine is a must order for many people when they go to a restaurant. But why is the restaurant must order, because it is not easy to do at home! After many friends tried, they all said that the failure rate was very high. Either the green beans were "fried old", charred and black, and they could hardly see and waste a lot of oil; or the cooked beans had no wrinkle on the surface, and no matter how much they were fried, they were not tasty enough. In fact, the test of this dish is the mastery of the heat. It can't be more or less.
1.These are all ingredients. Prepare them in advance
2.Preparation: squash the beans, remove the gluten, break the long section; mince the meat, chop the onion, ginger and garlic, and cut the dried pepper into sections
3.Stir fried beans: cold pot cold oil, open a small fire directly into the beans slowly stir fry, until the surface of the beans wrinkled, Sheng out
4.Stir fry meat: heat oil again, stir fry onion and ginger in medium heat, add meat stuffing, stir fry until slightly brown, then add pepper, dry pepper and cooking wine
5.Stir fry: add green beans, add the sauce and rattan pepper, stir fry until all the ingredients are colored, turn off the heat and leave the pot