My family is fragrant with fried beans, and I learned the tricks, and I grabbed it in 10 minutes to make 1 plate on the table

Ingredients: Beans, green onions, ginger, garlic, and a piece of lean pork

Seasoning: salt, light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, a spoonful of Lao Gan Ma

Steps

1. Clean the beans, soak them in salt water for a while to remove the pesticide residues on the surface of the beans, then remove the head and tail, and break it into long pieces of uniform size by hand. Put it in a drain net to control the moisture, and control it for a while to prevent burns when you do it.

2. Prepare green onions, ginger and garlic, all chopped into dices, put more garlic, and match with beans, the taste will be more fragrant. Then cut the meat horizontally a few times, cut the meat into small cubes, and set aside on a plate.

Cut the meat into small cubes, here is a meat cutting technique, freeze the meat in the refrigerator, slightly thaw, so that the cut will not stick to the hand, and it is easy to cut into dices.

3. Put more oil in the pot, and then control the dry water of the beans, put them in the pot, medium and low heat, and slowly fry them until the skin of the beans is browned and slightly soft, and you can sprinkle a little salt here, so that the beans are easy to be soft and rotten when they are fried.

4. Fry the beans until golden brown and slightly charred, put them out for later use, leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, add diced meat and stir-fry together to disperse, add cooking wine, light soy sauce, oyster sauce, dark soy sauce and sugar and stir-fry evenly.

5. Stir-fry until the diced meat is flavorful, about three minutes or so, add the fried beans in advance, stir-fry again to let the beans taste, add a spoonful of Lao Gan Ma chili, and fry the fragrance together.

6. Within about 5 minutes, the beans are soft and rotten, and the diced meat is fried until it dries.

Precautions

1. The dish of dry fried beans is a very delicious dish in Sichuan cuisine, it is said that there should be millet spicy with stir-frying, but I didn't put it, I chose to put in the old godmother red oil chili, so that the taste of the fried is not spicy at all. People who don't eat chili peppers are perfectly acceptable.

2. When adding oil to the pot to dry the beans, you can sprinkle a little salt, so that the time for the dry beans will be shortened, the beans can become soft quickly, and there is no need to add salt when stir-frying.