Homemade fried beans with lean meat

Stir-fried lean pork with green beans is a common home-cooked dish. When making it, first cut the lean pork into shreds, then add an appropriate amount of starch, cooking wine, and soy sauce to marinate it, and stir it evenly. After marinating, stir-fry it. This way, the meat is not only tender, but the lean meat is easier to absorb the flavor and tastes very good. The nutritional value of lean meat is very good, and when stir-fried with green beans, the nutrition is more balanced.

Ingredients: pork, beans, star anise, light soy sauce, dark soy sauce. Method: 1. Slice the pork in advance, put a few star anise on the pot to color it, stir-fry until cooked, add light soy sauce and dark soy sauce, and remove from the pot; 2. Wash the pot, add minced garlic, stir-fry the beans, add salt when they are 80% cooked, stir-fry for a few times, pour in the pork, mix well, and serve.

Method 2

Ingredients: 300g beans, 100g pork tenderloin Seasoning: salad oil, salt, 15g soy sauce, 5 cloves of garlic, 3 dried chilies, a little cooking wine, 15g soy sauce, 5g starch, 1 shallot

1. Prepare the main ingredients, meat and lentils. Because you are going to stir-fry lentil shreds, you must use lentils that have almost no beans in them.

2. Cut the tenderloin or lean meat into chopstick-thick strips along the lines of the meat, then add a little cooking wine and 15 grams of soy sauce, mix well, then add 5 grams of dry starch, mix well, and finally add 10 grams of salad oil (the strips of meat processed in this way will not stick to the pan when fried, and will be tender and not dry)

3. Remove the old tendons on both sides of the beans and cut them diagonally into bean strips

4. Put water in the pot and bring it to a boil. Add half a spoonful of salad oil and put in the beans. When it boils again, take out the beans and rinse them in cold water.

5. Cut the dried chili into 3 pieces, cut 1 scallion into chopped green onions, and cut 5 cloves of garlic into thin slices.

6. Heat the wok and add the usual amount of cooking oil, add the shredded pork and stir-fry until the shredded pork changes color.

7. After the shredded pork is served, there will be some oil left in the pot. You can pour in some more oil to keep the amount of oil you normally use for cooking, turn down the heat and add 1/2 of the garlic slices to fry until fragrant.

8. Then add chopped green onion and dried chili shreds and stir-fry until fragrant. Use low heat to avoid the seasoning from getting burnt.

9. Add the shredded beans and turn on medium heat, stir-fry for about 3 minutes until the shredded beans are fully cooked.

10. Add the best shredded pork, season with salt, stir well, add the remaining garlic slices and stir well before turning off the heat

Dish Features: Green beans are one of the most common vegetables we often eat. There are many varieties of beans, but no matter which one, if it is not cooked properly, poisoning reactions will occur. Every year, some people fall victim to it. Eating undercooked beans will cause nausea, vomiting, abdominal pain, diarrhea, dizziness, and headaches due to the saponin and red blood cell agglutination contained in the beans. A few people have symptoms such as chest tightness, palpitations, cold sweats, cold hands and feet, numbness of limbs, and chills. In the Northeast, oil beans are a specialty, and most people stew them, so poisoning basically does not occur. Other types of beans that are fried or eaten cold often cause poisoning. Especially when I go to a restaurant to eat, I never order fried beans because the restaurant doesn't have time to cut them into shreds for you, and in order to keep the beans green, they are usually slicked with warm oil, and then lightly fried with ingredients. I've eaten it at weddings and other banquets. It looks beautiful, but it usually tastes hard and has a taste of raw beans. Basically, this dish will be left over, and in order to avoid unpleasantness over the years, basically this dish is no longer served.