I used to pinch the beans into 5 cm long pieces, blanch them and fry them in high heat ~ ~ ~ my husband likes to dice the beans and fry them in high heat. Maybe the beans are diced before cooking, which is more delicious.


200g pork
200g string beans
1 carrot
1 tablespoon vegetable oil
3 dried peppers
10 Chinese prickly ash
2 teaspoons salt
5 ml cooking wine
15 ml soy sauce
10 ml water starch
1 spoonful Pixian bean paste
1 tsp sugar


Step 1
Wash and dice the pork, stir well with a little salt, cooking wine and water starch, and marinate for about 10 minutes

Step 2
Wash, peel and dice carrots

Step 3
Pinch off the head and tail of kidney beans, tear off the bean tendons, wash them and cut them into small pieces

Step 4
Put the frying pan on the fire, pour in proper amount of vegetable oil and heat it. Put the diced meat into the pan and stir fry until it changes color. Remove and set aside

Step 5
In another oil pan, add Pixian Douban sauce and stir fry until fragrant, then add dried pepper and pepper

Step 6
Add the kidney beans and stir fry over high heat

Step 7
Add diced carrots and stir fry

Step 8
Transfer in proper amount of soy sauce

Step 9
Add some sugar and stir well

Step 10
After the beans and carrots are cut off, add the diced meat and stir fry together

Step 11
Appropriate amount of salt, stir evenly

Step 12
Turn off the fire and put the plate out of the pot