Dry stir-fried green beans

The green beans I made don't need to be fried too much. After frying with a little oil and changing color, the cover will be added. When you heat it back, it will give you a bit of stewing feeling-this way, it will be easier to taste and get cooked even after frying and stewing-because I am afraid that the smoke will come up with this trick is my little trick.

Recipe Recommendations

green beans appropriate amount
minced meat appropriate amount
garlic slices appropriate amount
sprouts appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount

slightly spicy
fried
ten minutes
simple

Steps for Dry stir-fried green beans

Wash the green beans, remove the tendons, pinch them short, and drain the water, mainly to avoid splashing oil during frying. Stir fry the minced beef in the pan to dry the water first (no need to put in oil, stir-fry, the oil will come out after the water dries) Then add cooking wine, ginger grains, and garlic slices, stir-fry together, add soy sauce, and color with a little soy sauce. If you have Pi County bean curd and Yibin bean sprouts, Sichuan, put a little oil in the pan to stir-fry the Pi County bean curd until fragrant, then add the stir-fried minced meat and bean sprouts and stir fry together for later use. (Because the bean beans in Pi County are salty, less soy sauce and soy sauce should be used.)

Put a little oil in the pan, heat the oil, add the drained green beans, stir-fry until the green beans change color, season with salt, change to medium heat,

Cover it with a lid. Remember to open the lid and flip it over at any time to avoid burning.

When the green beans are withered and feel a little vicissitudes, you can pour the fried minced meat into it and stir-fry it. Stir fry for a few times, remove the pan and plate.