Dry Fry Long Bean with Ground Pork
It's an appetizing and classic Chinese dish!
Sometimes when you don’t have an appetite, this dish can help to improve it!
- 1 handful Long Beans
- 0.5 lbs Ground Pork
- 1 tbsp. Light Soy Sauce
- 1 tbsp. Cooking Wine
- 3 cloves GarlicFine Chop
- 1 tsp. Peppercorn
- 4 pieces Dried Chili PepperTear to pieces
- 0.5 tsp. Salt
- 0.5 tsp. White Sugar
1. Fot the long beans, discard the black top of them. Then Chop them into sections about 2 inch long.
To wash them, you can soak them in water for 15 minutes. Then take them out and drain well.
2. To marinate ground pork, add 1 tbsp. of cooking wine, 1 tbsp. of light soy sauce.
Cooking wine can help to remove the meat smell. Soy sauce can soften the meat.
3. Since it's a classic Szechuan dish, we need about 1 tsp. of Szechuan peppercorn and 4 pieces of chili pepper.
Break chili peppers into small pieces, so that it can release the spiciness.
Fry Ground Pork
In the same pan, it should have some oil leftover. Turn on the heat to medium.
Once the oil is hot, add finely chopped garlic and stir fry until fragrant.
Dump in the ground pork to stir fry. At this point, you can turn up the heat to high now. I use a spatula to break up the meat and cook for about 2 minutes until it is thoroughly brown.
Add chili pepper and peppercorn, stir fry for 30 seconds to let the meat absorb the spiciness.