Some people fry the dried beans, some people blanch them, it's not right, this is the taste of the restaurant

My method is not frying or blanching, which reduces the production process and reduces the operation time. The whole time to make this dish is only about ten minutes, as long as you have enough patience.

Use medium and low heat to combine frying and stewing, and the beans are thoroughly cooked, and there is a thin layer of burnt wrinkled skin on the surface of the beans.

The more you eat the beans in this way, the more fragrant they are, they are dry, crispy and full of juice, not only for rice, but also for wine.

【Stir-fried green beans with sauce】

Ingredients: 300 grams of green beans, 120 grams of minced pork, dried red peppers, garlic and ginger (the family can't eat chili peppers, I don't use it, just write here, if you can eat chili peppers, put it)

Production process:

1. First of all, clean the green beans (do not remove the two ends), if you have time, dry it thoroughly, if you don't have time, wipe it with kitchen paper, because there is too much moisture on the surface, it will fry the pan.

Then remove the two ends, wash them first and then pick them, so that the dirt will not enter the beans.

2. Next, about 120 grams of minced pork, add salt, sugar, pepper, ginger, garlic slices, and a spoonful of bean paste and mix well.

Note that I didn't put starch here, I wanted to fry it to be dry and fragrant. If you want the meat to be tender, add starch.

3. Pour oil into the pan hot, the oil can be much less, it will have the effect of frying, if you want to save oil, you can also reduce it, but it will be drier and not moisturizing enough.

After the oil is hot, pour the picked and washed beans into the pot and stir-fry a few times so that the beans are all stained with oil.

4. Then you can cover the pot, don't put water (the internal moisture of the beans is enough), fry for about 5 minutes, fry over medium heat, don't be too big, otherwise you will be given a black face immediately. If you don't feel at ease, you can open the lid of the pot and flip it over to see if it doesn't burn.

Cover the lid of the pot to form water vapor inside, that is, take the method of raw frying buns, and combine simmering. You can simmer the inside of the beans, and the side that touches the pan is charred and wrinkled.

5. After five minutes, open the lid and turn over, and fry the other side to color, at this time, do not cover the lid again to let the water vapor escape.

By doing so, you'll be able to enjoy the taste of a restaurant, dry and moist, and without frying.

6. Put out the fried beans, or use the original pot, if there is too little oil in the pot, you can add a little more, you don't need a lot, because the meat itself has a lot of fat. Stir-fry the meat in a pan to drain the water.

I don't need to season it anymore, I've already adjusted it before, I always feel that the seasoning before stir-frying is more flavorful, and it's easy to grasp the saltiness.

7. Finally, pour the fried beans into the pot, stir well and enjoy it out of the pot, a very home-cooked dish that goes well with rice.

Highlights:

1. Beans and vegetables must be cooked thoroughly before they can be eaten, so cover the pot with a lid and combine it with frying and stewing. In this way, you can really eat the moist and dry aroma of dry stir-fried vegetables.

2. Keep the whole stir-fry process on medium and low heat, don't be in a hurry, and you will be given a black face as soon as the fire is big.