Stir-fried green beans
Overview
Stir-fried green beans are actually not stir-fried, but fried. Maybe the original method was dry stir-frying, but now almost all restaurants use fried food. I think the reason may be that frying is faster and saves time. Furthermore, it can be fried thoroughly without causing food poisoning. No matter what the reason is, even though they are fried now, they are still called stir-fried green beans. Of course I also fried it, and of course I also called it stir-fried green beans.
Tags
Ingredients
Steps
-
Wash the green beans, trim the ends and fold them into 4-5 cm sections, drain or use kitchen towels to absorb the water. Add a little cooking wine and dark soy sauce to the meat filling, mix well and marinate for 5 minutes.
-
spoon of Pixian douban (I like to chop the douban into fine pieces) and about 20 peppercorns. (If you don’t like to pick out peppercorns while eating vegetables, you can also use peppercorn noodles. But using peppercorns is more fragrant) Appropriate amount of winter vegetables or bean sprouts (I really regret not blanching the winter vegetables, it is too salty)
-
Mince the ginger and garlic, and chop the green onions.
-
Pour more oil into the pot and heat it until it is 60% hot.
-
Pour in the beans and fry over medium heat. Sprinkle a little salt to keep the color of the beans nice.
-
Fry until the skin of the beans is slightly wrinkled, commonly known as tiger skin, then take it out.
-
Leave a little oil in the pot, pour in the meat filling and stir-fry until loose.
-
Add peppercorns and watercress and stir-fry until red oil comes out.
-
Then add ginger, onion and garlic and saute until fragrant.
-
Add winter vegetables and fried beans and stir-fry.
-
Add appropriate amount of salt, chicken powder, 1 teaspoon of sugar and a little pepper and stir well.
