Chinese Food
Chopping, trimming and disordering - stewed shredded string beans with minced meat
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There are many ways to make kidney beans. I only like this one. Because it's the easiest to taste. It looks slim. It doesn't need to chew hard to eat. I remember a year in a well-known Hunan restaurant, there was a casserole of green beans. When the waiter opened the lid, there was a sound of jelly. After the smoke, there was a casserole of green in front of me. Look at it carefully. It was a piece of thin to almost transparent silk. Or it should be called a piece. I have to say that this shape really surprised me. And before that, I had no good feelings for kidney beans. I never ate them. When I was very young, I would stir fry simple green vegetables. I got grandma's true story. I could slice every Chinese melon quickly. After that, I tried to make it according to my own conjecture. There were also some models to make it. Now, as long as there are beans in the market, almost every week I will buy one. The method is very specific. It's all sliced and then fried with garlic. That's the simple way. It can make it better than other vegetables
Cooking ingredients
Cooking Steps
Step1:First of all, cut the lean meat into pieces and put the oil salt to marinat
Step2:After cleaning, remove the ribs at both ends and cut into slices
Step3:Cut the garlic and chop it into mince
Step4:Heat up in a sand pot and put oil in a small fire to explode bean paste
Step5:Stir in minced meat and stir fr
Step6:Stir fry until the meat is broken
Step7:Put in the string beans, cover them and simmer for 2 minutes, stir them for 3 minutes
Step8:Until the beans are soft. Season with salt and oyster sauce. Sprinkle with garlic and mix well.
Step9:Finished product display
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Step14:Finished product display
Cooking tips:1. When slicing the beans, slant the knife. The more parallel the knife and the bean body, the longer the silk will be. The knife will rise and fall quickly. It is not easy to cut the hand when the middle finger joint is against the tip of the knife's finger; 2. The time of stewing depends on the fire and the amount of beans. It is better to stew for a while rather than not cooked; 3. The bean paste is salty. When seasoning, pay attention to do not weigh your hand. There are skills in making delicious dishes.
