Homemade Garlic Doubanjiang Beef and Yard Long Beans Recipe

Use garlic.Use fermented black beans. The dish made with garlic and fermented black beans is very filling, usually using Longya beans in my hometown.Stir-fry the meat. It can also be braised, with a bean shape similar to green beans,but flattened cross-sectionally. Unfortunately, these are not available at American markets; only green beans are.

　　Ingredients:：About 150 grams of beef, 400 grams of green beans,1/4 onion, 1 tablespoon of fermented black beans, 2 cloves of garlic,1/2 tablespoon of chopped chili pepper. Marinade for meat: salt 1/3 teaspoon,

soy sauce 2 tablespoons, baking soda 1/3 teaspoon,pepper powder 1/3 teaspoon, sugar 1/4 teaspoon, cornstarch 1/2 teaspoon, 1 tablespoon of vegetable oil;Stir-fry ingredients: salt 1 teaspoon for blanching, 1/3 teaspoon of salt, 1 tablespoon of doubanjiang, 1/3 teaspoon of sugar, 1 teaspoon of cornstarch, 1 tablespoon of rice wine. Procedure:First, marinate the meat in a bowl with salt 1/3 teaspoon, soy sauce 2 tablespoons, baking soda 1/3 teaspoon, pepper powder 1/3 teaspoon, and sugar 1/4 teaspoon. Mix well until sticky to touch, then add 1 tablespoon of water and mix until absorbed. Add cornstarch 1/2 teaspoon, mix evenly. Add 1 tablespoon of vegetable oil or peanut oil, and mix thoroughly. Cover in a sealed container overnight for use the next day. Prepare by chopping fermented black beans 1 tablespoon and garlic 2 cloves into minced pieces, slicing some green onion to stir-fry first.

Stir-fry the meat separately then remove from pot without washing it.

Pour water in the pot, bring to a boil, add salt 1 teaspoon, and add cut green beans. Boil again for a moment before removing and draining.

In another pot over high heat, pour oil, add chopped chili peppers, garlic, fermented black beans, and sliced green onions.Stir-fry the onion and green beans briefly, then add 1/3 teaspoon of salt and sugar. Stir-fry for a few more seconds. Add stir-fried meat, add about 1 tablespoon of doubanjiang, splash rice wine along the edge of the pot, and pour 1 teaspoon of cornstarch mixed with 1/4 cup water. Stir well over medium heat until sauce thickens.

Remove from heat and serve.

Photo of finished dish:

Tip:

Green beans should be blanched to remove toxins, making them easier to cook through.fine salt 1/3 teaspoon and 1/3 teaspoon of sugar, stir-fry for a few seconds;

Six, add the beef, pour about 1 tablespoon of zhchar hoong into the pan, pour some cooking wine by the edge of the pan, add 1 teaspoon of cornstarch mixed with 1/4 cup of water as a slurry, stir to coat evenly and cook over medium heat until done.

finish photo:

trivia tip:

string beans should be blanched first to remove toxins, and they will also be much softer after being blanched.