Small stir-fry, quick stir-fry is generally the most familiar and cordial to ordinary families. When housewives who have worked outside for a day return home and face their hungry husbands and children, the easiest way is to find the ready-made ingredients at hand and stew them into a pot of small stir-fry. There are many varieties of small stir-fried dishes, and most of them have no restrictions. Various ingredients and flavors can be made into vegetables. Smart housewives can use one main ingredient and different ingredients to make seven or eight kinds of small stir-fried dishes, so this kind of cooking method tests the imagination and creativity of housewives.
Today, Tuotuo Ma introduced a Hunan-style stir-fried stir-fried green beans with oil residue.
stir-fried green beans with oil residue
By KobeShanahan
Recipe Recommendations
- fat 50 grams
- green beans 300 grams
- ginger appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- laoganma appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for stir-fried green beans with oil residue
1
Slice pork fat.
2
Pinch the green beans into small pieces (you can also cut them with a knife), wash them and set aside.
3
Cut red peppers into small circles.
4
Heat a wok, add a small amount of oil, add ginger slices and fat meat, and refine into oil residue.
5
Then add in the dried peppers and the morning peppers, and stir-fry until fragrant.
6
Add in the green beans and stir fry until the color of the green beans turns dark and green. Add two tablespoons of salt, a small amount of Meiji Juice, a spoonful of Laoganma, add some water, and continue to stir fry. Wait until stir-fry until the color of the green beans has all darkened, the surface is slightly peeled, and the beans have become soft. Add the chicken essence and pepper powder, and you can start the pan.