Dry-fryyardlong beansrequires the following ingredients: main materials:four-season beans500 grams, ground meat 300 grams,dried shrimps25 grams,pickled mustard greensfinely chopped 20 grams, finely chopped green onions,soy sauce,gingerfinely chopped each 5 grams, sugar 7 grams,sodium chloride (salt)10 grams, cooking oil and water each 50 grams.Teach you how to make dry-fried yardlong beans, how to make dry-fried yardlong beans taste goodReference method one:1. Remove the ends and veins of the four-season beans, wash and drain them for later use; soak the dried shrimps and chop them into pieces;2. Heat oil in a pot, deep-fry the four-season beans until golden yellow, then take them out and drain off the oil;

3. Heat oil again, add finely chopped green onions, ginger, ground meat, chopped dried shrimps, and pickled mustard greens; after stir-frying, add the fried four-season beans and continue to cook until the sauce dries.

Reference method two:

Cut yardlong beans into 2 cm segments,

garlic sprouts

cut into slightly longer segments for later use.Heat oil to eight-tenths hot, deep-fry the bean pods until they are crispy on the surface; transfer them to a colander and drain off excess oil.Add a small amount of the used oil back to the pot, heat it to four-fifths hot, then add

chili peppers

and stir-fry until fragrant; add the garlic sprouts and after cooking, add the yardlong beans and stir-fry.When the yardlong beans are cooked, add salt and stir evenly before serving.Cut the chicken into slightly longer pieces and set aside.Heat the oil to about eight-tenths hot, add the string beans and fry until they are crispy, then transfer them to a colander to drain off the excess oil.Add a little of the drained oil back to the pan, heat it to around four-fifths hot, then addchili peppers.Fry until fragrant, then add the green garlic, and add the string beans, stir-frying them together.Once the string beans are cooked, add salt and stir evenly before serving.