This well-known traditional Sichuan cuisine is the food and wine that many people must order when they go to a restaurant. But why do restaurants have to order? It’s not easy to do it at home! After many friends tried, they all said that the failure rate was very high, or the string beans were “fried old”, scorched and black, so they didn’t see it, and wasted a lot of oil; Or blanched beans skin does not wrinkle the feeling, no matter how fried behind it is not tasty enough. In fact, the test of this dish is the mastery of the heat. It’s impossible to get more or less.


400g string beans
50g pork stuffing
1 section of scallion
1 piece of ginger
3-4 cloved garlic
5-6 dry peppers
10 Chinese prickly ash
1 teaspoon (15g) Huang Ji Huang Zhao Shao juice
1 tsp (15g) huangjihuang rattan pepper juice
1 teaspoon (5g) cooking wine


Step 1
These are all ingredients. Prepare them in advance

Step 2
Dish preparation: cut off the head and tail of kidney beans, remove the bean tendons and break off the long segments; Mince the minced meat, mince the onion, ginger and garlic, and cut the dried pepper into sections

Step 3
Stir fried beans: cold pot cold oil, open a small fire directly into the beans, stir fry slowly, until the surface of the beans fold, Sheng out

Step 4
Stir fry the meat: heat the oil in the pan again, stir fry the onion and ginger in the medium heat, stir fry the meat stuffing until it is slightly burnt yellow, and then add the pepper, dry pepper and cooking wine

Step 5
Stir fry: add beans, add zhaoshao juice and Tengjiao juice, stir fry until all ingredients are colored, turn off the heat and come out of the pot