Prepare materials. The peas go to the two stalks, and the old ribs are stripped off, washed and spared.
Bacon cuttings, red pepper cuts, garlic chopped for use
Put the peas in the salted boiling water for about 20 seconds.
Immediately fish out and put it in ice water
Put a little oil in the pot (the bacon will also be oiled, so put a little oil on it), put the bacon slices and minced garlic into the musk
After the bacon is discolored, add the red pepper and stir fry for a while. (Note that Bacon doesn't fry too old, otherwise the taste will be worse)
Add the water-dried peas and fry for about 2 minutes. Add the appropriate amount of salt and chicken.
1. The small secret to ensure the crispness of Dutch beans is to simmer for 2 minutes in the hot and cold water so as to ensure the crispness of the Dutch beans under the premise of ensuring ripeness. 2. It should be noted that the process of scalding is short, and it must be cooled in ice water after scalding, so that the peas can always maintain the most beautiful appearance and the best taste.