Homemade stir-fried pickled Chinese long beans recipe

A jar of Sichuan pickled vegetables was made at home.Pickle some sour green beans. The pickled vegetables from the jar are much better than those directly pickled, especially for the sour green beans.However, such pickled vegetables are high in salt; thus, I added fresh green beans and meat to make it less salty. Different from regular pickles, this version is a bit more balanced with fresh green beans and red chili peppers.The combination of preserved food with high vitamin C content red chili peppers makes the taste better and healthier... Main ingredients: 300 grams of long green beans, 200 grams of sour long green beans.Ingredients: Pork

150 grams, one red chili pepper

Spices: fresh ginger a piece, two cloves of garlic, soy sauce

as needed, a little black pepper powder, an appropriate amount of starch and oil,fermented bean paste a suitable amount,fermented black beans a suitable amount.Steps: Prepare the ingredients.Cut fresh green beans and sour long green beans into, cut red chili peppers into small pieces, chop ginger and garlic into, and mince pork. Marinate meat with soy sauce, black pepper powder, and starch. Cook the oil in a pan, add fermented black beans and fermented bean paste, stir-fry until fragrant.

Stir-fry meat for a long time. I used pork that was lean and fatty; stir-fry to release the fat.

Stir-fry green bean until cooked.

Stir-fry with red chili peppers evenly.

Notes:Do not add salt as sour long green beans, fermented black beans, soy sauce, and fermented bean paste are already salty. Powder, starch, mix well.

4 Heat oil in a wok, add bean paste and, stir-fry until fragrant.

5 Add mince meat and stir-fry for a longer time. I used pork with a mix of fat and lean meat; the fat was rendered out during cooking.

6 Add string beans and stir-fry until cooked through.

7 Add red bell pepper and stir-fry evenly till done.

Tips

Pickled string beans,, soy sauce, and bean paste all contain salt, so no additional salt is needed.