Stir-fried shredded pork with green beans

Overview

Home-cooked dishes with different tastes

Remove the ends and edges of the green beans and wash them one by one.
Blanch it in light salt water for half a minute and then put it in a cold river. This step can keep the dish green all day long!
Cut the beans into strips with a diagonal knife. This step is the key to the taste of this dish. Cutting it directly into sections will give it a thicker texture.
Cut the lean meat into shreds, mix with one spoon each of light soy sauce, sugar, and salt, mix well, and marinate for ten minutes, then mix well with a little cornstarch.
Stir-fry the meat until it is eighty-nine years old and then set aside.
Add oil and sauté garlic and dried chili until fragrant, add in dried green beans and stir-fry. Lao Guang prefers shredded pork with more moisture. If he likes it more fragrant, stir-fry it dryer.
Stir-fry the water in the beans, add the shredded pork and stir-fry until the meat is cooked, add a little salt to taste. PS: My family doesn’t like spicy food, so I didn’t add dried chili peppers, and the water was not stirred too much, but it doesn’t affect the taste. Adding dried chili peppers will make it more fragrant!