How to make Sichuan style stir-fried beans?

There are many ways to eat green beans. They can be cooked spicy, steamed, used in soups, stir-fried, etc. The pickled green beans and sauerkraut taste great too. However, it is summer now and people don't have much appetite. It is better to learn how to make stir-fried Sichuan beans. Not only can you taste Sichuan flavor, but you can also eat beans of different flavors.

Material

400g green beans

Excipients

100g ground beef

practice

1. Wash the green beans, remove the tendons, shorten them, and drain the water, mainly to avoid oil splashing during frying. First, fry the minced beef in the pan to dry the water (no need to add oil, fry it for a while, and the oil will come out after the water dries up). Then add cooking wine, ginger, and garlic slices, stir-fry together until fragrant, add soy sauce, and a little dark soy sauce for coloring. If you have bean curd and bean sprouts, put a little oil in the pan and fry the bean curd until fragrant, then add the fried minced meat and bean sprouts and fry together and set aside. (Because the fermented soybeans are salty, you should use less soy sauce and dark soy sauce)

2. Put a little oil in the pot. When the oil is hot, add the drained green beans and stir-fry until the green beans change color. Add salt to taste, turn to medium heat and cover with a lid. At this time, it is time to fry in oil, and it is not dry frying, because there is a lid, and the heat will go back and there will be a feeling of stewing - this way, frying and stewing at the same time makes it easy to absorb the flavor and cook thoroughly - because I am afraid of oil and smoke, I came up with this trick, which is my little trick. Just put the lid on and forget about it. Remember to open the lid and turn it over at any time to prevent it from getting mushy.

3. When the green beans have become shriveled and a bit dry, you can pour the fried minced meat into them and stir-fry together. Stir fry for a few times and serve on a plate**