Sihai network

Four bean

Stir fried winged bean

Ingredients: 500g winged beans, 150g pork (thin)

Accessories: 20g mustard, 30g shrimp

Seasonings: 5g green onion, 5g ginger, 5g garlic (white skin), 15g bean paste, 3G soy sauce, 8g yellow wine, 5g Gorgon powder, 2G sesame oil

Practice:

1. Wash the winged bean and cut into 3cm long segments;

2. Chop pork into small pieces, add soy sauce and cornflour and mix well;

3. Wash and cut scallion; cut garlic, ginger and mustard for use;

4. Heat the oil in the pot, stir in the winged beans until the water is dried, and drain the oil;

5. Stir fry ginger, garlic and bean paste with hot oil, then add minced meat and stir fry, add a little rice wine, add dried shrimps and pickled mustard and stir well;

6. Add fried winged beans, add seasoning and cook until the juice is slightly dried;

7. Sprinkle with scallion, drop in sesame oil and mix well.

Cold mixed winged bean

Practice:

1. Remove the two ends of the winged bean and the tendons, just like picking the bean. Wash and cut into small sections, blanch with water.

2. Heat the oil pan, stir fry the ginger powder, put in the winged bean, add some sugar, salt and chicken essence, stir fry for a while.