Dry stir-fried green beans
Dry stir-frying is a quite common practice in Sichuan cuisine. It mainly involves slowly frying the ingredients with oil to dry to produce a special burnt aroma and crispy flavor.
Recipe Recommendations
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- slightly spicy
- explosion
- ten minutes
- simple
Steps for Dry stir-fried green beans
1
Remove both ends of stemless green beans
2
Remove the two ends. You don't have to pick too much if you're not particularly old
3
Break it into sections about 6cm long. Wash and drain for later use.
4
Slice the green onions and garlic, and cut the dried peppers into small pieces.
5
Heat the pan, add the oil and heat for 7 to maturity, add the green onion, ginger and pepper, and stir fry until fragrant. (Need more oil)
6
Pour in the green beans and fry the green beans over high heat until the skins are slightly wrinkled.
7
Add salt chicken essence. Cover the pot and simmer. (If there is little oil, you need to store some water or stock, otherwise the green beans will not be cooked)
8
It can be served.Dry stir-fried green beans Make Tips
When dry-frying, the heat should be carefully controlled and the green beans should not be burnt! Not only are green beans not easy to ripen, they are also toxic when they are not ripe. A careless attempt will cause people to eat them to be poisoned with "Hundred Steps Heartbreaking Powder", which is still the kind that does not bring an antidote. Therefore, you must be thoroughly cooked before you can eat dry-stir-fried green beans. You must put more oil in it, otherwise the green beans will not be cooked and it will not be called dry-stir-frying if you store water.