Dry-fried four-season beans are a very common dish in Sichuan cuisine,Sichuan cuisineOne of the most classic Sichuan dishes, dry-friedfour-season beansis not difficult to make, using four-season beans as the mainingredientand cooked, the finished dish is fragrant and rich in flavor, with a fresh and salty taste.

Dry-fried four-season beansRecipe

Ingredient preparation

Four-season beans 300g, chopped green onions 5g,Ginger2.5g, ground meat 100g, small redchili peppers10,vinegar5ml,soy sauce5ml, salt 3g,chicken powdera small amount, sugar 5g, appropriate amount of oil.

Steps

1. Remove the tough fibers from the four-season beans, wash and drain, cut the small red chili peppers into small pieces.

2. Heat oil in a frying pan, add four-season beans and fry until slightly wrinkled, then drain.

3. Add oil again in the pan, add chopped green onions and ginger to sauté, then add ground meat until it changes color.

4. Add the four-season beans that were previously fried, add small red chili peppers, soy sauce, salt, chicken powder, sugar and a small amount of water, stir-fry until the soup thickens, drizzle a small amount of fragrant vinegar and mix well.

Tips

1. Select fresh four-season beans that are light in color, without insect damage, and feel tender when pinched.

2. When frying four-season beans, pay attention to not adding too much oil, otherwise it will affect the flavor of the four-season beans.

Homemade dry-fried four-season bean recipe

Ingredient preparation

Dried chili peppers, green onions, ginger, garlic,pepper powdersalt, Shaoxing wine,soy sauce,fragrant oil, sugar.

Steps

1. Remove the old fibers from the four-season beans, break them into about 6cm long pieces, wash and drain.

2. Chop green onions and mince garlic and ginger.

3. Heat oil in a pot, heat to about 50%, add four-season beans.

4. Fry the four-season beans over high heat, fry until the outer skin is slightly wrinkled, then stir-fry for a while, remove and drain the oil.

5. Leave oil in the pot, sauté chopped green onions, ginger and garlic to release fragrance, addporkfry until cooked, addpreserved vegetablesand cook until fragrant.

6. Add dried chili peppers and sauté until fragrant, fry until the ground meat is crispy, the chili is spicy.

7. Add the four-season beans, stir-fry over high heat until evenly cooked, addwhite sugara small amount of salt, pepper, soy sauce and other seasonings, stir-fry until evenly cooked, then drizzle a few drops of fragrant oil before serving.

Tips

1. When frying four-season beans with oil, pay attention to the heat, maintain a high heat but stir frequently to prevent it from burning.

2. Unripe four-season beans can cause food poisoning, so be sure to cook them thoroughly when frying.

Precautions for dry-fried four-season beans

Precautions

1. When dry-fryingfour-season beans, do not add too much oil, add a small amount of oil to dry-fry the beans over medium heat until the beans are slightly yellow, using a large fire will easily burn the beans.2. The four-season beans should be bought with green, thin and round, not the white, large four-season beans, otherwise the taste will not be crisp and sweet, the four-season beans should be cooked, otherwise it will have a certain toxicity.3. Dried chili peppers and

Sichuan peppercorns

should be sautéed over low heat, using a large fire will burn, sauté until the dried chili peppers are slightly discolored, then add the beans to stir-fry.4. To maintain the flavor of the dish, only add seasonings when frying the beans, do not add water, otherwise the flavor of the dish will not be crisp and sweet.Stir-fry over low heat; high heat will burn the ingredients.

4. To maintain the dry, fragrant, and spicy flavor, do not add water when stir-frying the beans.