Four seasons of bean fried meat
By VicentaLakin
On March 3rd, I bought a four-season beans at the supermarket, an old one that I never sold, and then a few days later, I saw villagers selling four-season beans on Shaquille Street, a young one that I couldn't bear to buy, an old one that I had to buy to be comfortable with. It's not disappointing, it's young, it's not sturdy, most of the beans are too long。
Recipe Recommendations
- lean meat appropriate amount
- green beans appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- salty fragrance
- fried
- half an hour
- ordinary
Steps for Four seasons of bean fried meat
1
Skinned meat with starch and a pickle of old platinum. It's not as bad as before without starch, and I can't remember when to keep it。
2
Four seasons of beans are washed clean, torn apart, boiled water down, boiled color (about a minute). I'm used to it every time I cook。
3
The four seasons of bean cut everything, and I've recently liked to cut it. I used to do it when I washed it。
4
Get some garlic。
5
Under the hot pot, put in the ginger garlic。
6
Skinned meat put down and flipped。
7
Skinny meat is ripe or spicy enough for four seasons of beans。
8
A proper amount of salt is flat and some sugar is flat before you go out. If you don't have enough for pickles or anything, you can add some to the fire。
9
Make sure the meat is ripe enough to come out. When the beans are boiled in seasons, they can be boiled or fully cooked, and when they're cooked, they can be cooked longer. It's too late to cook the beans too long to make them soft。