Dry fried beans, I don't like to use regular cards, simple two small seasonings, so that your mouth is full of fragrance

Today I will share with you this practice of beans, take a look, the color is green. Take a bite, spicy and enjoyable, delicious and satisfying.

Dry-fried beans

Ingredients: beans, pork loin, dried chilies, Sichuan pepper, sesame pepper, sprouts, Lao Gan Ma, salt, sugar, soy sauce, cooking wine, corn starch

Step 1: Wash the beans with water, then remove the tendons and skim the beans into two pieces by hand, and put them in a basin for later use.

Step 2: Cut the pork loin into slices, then cut it into shreds, and finally cut it into small pieces and put it in a bowl. Put a little soy sauce, cooking wine, and starch, and grasp it well with your hands for later use.

Step 3: Put wide oil in the pot, turn on medium heat, the oil temperature is 60% hot, pour the beans into the oil pan and fry them slowly over low heat, and constantly stir up and down with a filter spoon, but there will be almost no oil splashing during the frying process, but it is also necessary to prevent oil scalding.

Step 4: The beans slowly become white and wrinkled during the frying process, at this time, pour the marinated pork cubes into the pot, continue to fry for a while, and use a strainer spoon to remove and set aside.

Step 5: Leave the bottom oil in the pot, add dried chilies, a few peppercorns, and sesame peppers, and stir up the fragrance.

Step 6: Then pour in the beans we have just fried and stir-fry a few times.

Step 7: Add the two most critical seasonings: sprouts and Lao Gan Ma, and stir-fry a few times.

Step 8: Finally, add a little salt and sugar to taste, stir-fry again evenly, and then you can get out of the pot. A plate of spicy and prominent, mouth-filled dried fried beans is ready.

Cooking tips:

1. The characteristics of dry fried beans are dry, fragrant, and sesame pepper, so do not put water in them during the frying process.

2. Beans have a certain toxicity, so when frying, be sure to fry the beans and turn white and wrinkled.

3. To make dried fried beans, I like not to use the conventional cards, sprouts and Lao Gan Ma two small seasonings, so that you can leave a fragrant mouth!