Speaking of doing this dish, the question of whether the green beans are drowning. He said that he would lick every time, I said I would not. Cooking, I always feel that I like the most important thing. A dish, more, everyone will have their own methods, even if the process is similar, there will be less differences in sugar polysaccharides. However, many times, a dish, when I look for a way, I will always insist! Such as today's green beans.
Cut garlic squash, diced ginger, cut red pepper
Marinade minced meat: put ginger, a little raw powder, a little bit of sugar, a little soy sauce (see if you like the color shade), mix well
Goose beans go to the ends, go to the old stems, wash the drain
Oblique knife, short kind
Put a proper amount of oil in the pot
Under the green beans, put salt, the fire continues to stir fry, this process, there will be some water, it does not matter, it will be good to drain
Until the skin of the green beans wrinkles
Put the green beans without oil
The oil continues to stay in the pot, put the marinated minced meat, and use the spatula to disperse
Stir fry until the meat is discolored, add garlic, red pepper, stir fry a little
Pour into the green beans
Stir fry for 5-8 seconds to pan
1, the shape of the green beans: I like to cut the oblique knife, not only convenient to taste, but more importantly, I think it looks good. 2, to do this dish, I like to put the old garlic cloves, and will cut a little bit, easy to pick and pick. (Friends who don't like to eat minced garlic don't have to be stubborn) 3, I will not lick the green beans, but directly put the salt, put it in the oil pan. 4, I think the green beans must be picked up when the skin wrinkles are delicious, taste, although it may not look so green and good. 5, this dish I generally do not make spicy, so I do not put dry chili, but put some red pepper, not spicy, and think the bright red color looks better. 6. What else is there, that is, I like to eat the cold green beans, huh, huh, bring a porridge.