Why is the dried beans so delicious in the restaurant? Teach you a little trick, the beans are green, crispy and tender, and delicious

【Stir-fried beans】

Ingredients required: 1 kg of green beans, 1 red pepper, 150 grams of pork, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 20-30 Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 teaspoon of chicken essence, half a tablespoon of cooking wine,

Steps:

1. Prepare the required materials, the beans are best to choose thick flesh, small beans, to make this dish, green beans choose both ends, then clean, drain the water.

2. Break the green beans into 4-5 cm long segments by hand.

3. Remove the stems and seeds of the red pepper and cut it into strips about 4-5 cm long, cut the pork into cubes, cut the green onion into green onions, shred the ginger, and slice the garlic. If you like spicy food, use dried chili peppers, and if you don't like spicy food, use red peppers instead of dried chili peppers.

4. Add oil to the pot and heat it, heat the oil temperature to 6 into hot, 6 into hot oil temperature, that is, the oil is heated to just smoke, and fry the beans under the beans, during which the beans are flipped with a spoon from time to time, so that the beans are fried to the same maturity, and will not be cooked unevenly, and the beans will be fried until the surface is wrinkled and skin-shaped, so that the beans are cooked thoroughly, and the beans are fished out, drained and set aside.

5. Pour out the oil of the fried beans, leave a little oil, add chopped green onions, minced ginger, garlic slices, peppercorns and stir-fry until fragrant, then add the pork and stir-fry, and stir-fry the pork until the color turns white.

6. Pour in cooking wine and stir-fry evenly to remove the fishy smell of pork, then pour in light soy sauce to stir-fry the minced meat for color.

7. Put in the red pepper strips, stir-fry evenly, add the fried green beans, add salt, chicken essence, stir-fry quickly over high heat, fry until the oil is seen in the pot and no water, the soup is absorbed by the beans, so that the beans are easy to taste, turn off the heat, put it on a plate, and a plate of dry fried beans with full color and fragrance is ready.

Tips: Beans contain some plant hormones, as well as soap, which can cause carob poisoning if not cooked properly. Beans must be eaten after ripening, the beans are too oily, the temperature of the oil is high, which can make the beans ripen quickly, and the color of the beans is emerald green and will not turn yellow.

When frying the beans, stir-fry them quickly over high heat, and fry them until there is no oil in the pot and no water, and the soup is absorbed by the beans, so that the beans are easy to absorb the flavor.