Dry meat, four season beans
By VicentaLakin
Dry-drying is a way of cooking the foods slowly drying up with oil, with the finished products free of soup, with the colours brightened, and with a taste of fracky, which is more chewing than hot fried, and very cooking。
Recipe Recommendations
- minced meat appropriate amount
- green beans appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Dry meat, four season beans
1
The meat is salted, the wine, the raw, and the water is mixed for 10 minutes。
2
Four seasons of beans are torn off at both ends of the line and the hair is to be cleaned up。
3
Ginger garlic, dry pepper cut back。
4
A little more oil in the pot, and a little twirl in the beans (more twirling and more twirling, which accelerates maturity) with salt。
5
Leave some oil in the pot and put it in the gravy。
6
Put it in the ginger peppers。
7
We're going to the four-season beans。
8
It's salty, very delicious。Dry meat, four season beans Make Tips
1. Cleaning of the four seasons of beans requires the drying of surface water, which would otherwise cause an oil explosion. The four seasons of beans must be ripe to eat, otherwise they can cause food poisoning. 3. Be careful with the fire when the bean is fried (or blown) and the surface becomes white with it。