How to Make Stir-fried Pork Shreds with Yard Long Beans
Four-season beans are a very good ingredient.But one must definitely ensure they are thoroughly cooked, cooked, and cooked again. They can be stir-fried with meat,or with eggs, can be diced or minced, all of which taste delicious when stir-fried.This is what I just stir-fried; not much oil was used (I like the version with less oil). It's quite tasty. My family has two picky mouths, and this dish was quickly finished off!
Ingredients300 grams of four-season beans
A green pepper
One piece A red pepper One piece Lean meat 100 grams Fresh ginger Two slices
Garlic cloves
Two pieces Scallions One stalk Olive oil 20 grams Salt 3 grams Soysauce 10 grams
Chicken powder
3 grams
The method for stir-frying four-season beans with meat shreds
1. Cut the four-season beans into threads; my knife skills are not good, so please don't laugh at me.2. Cut the meat into pieces and marinate it with salt and chicken powder.3. Cut the green and red peppers diagonally.
Slice the ginger, crush the garlic cloves, and chop the scallions.
4. Heat a wok, add oil, then stir-fry the ginger and garlic until fragrant, then add the meat pieces.
5. Stir-fry until the meat changes color.
6. Remove from heat.
7. Use the same wok to stir-fry the four-season beans.
8. Once they change color, add the green and red peppers and scallions, then season them.
9. Add a little water and simmer for a moment.
10. When the sauce has dried up, add the meat pieces and stir-fry.
11. Serve in a dish.
Four-season beans must be thoroughly cooked to avoid poisoning. It's best to cut them finely and simmer with water.
