Difficulty: assistant (intermediate)
Cooking time: 10-30 minutes
Ingredients: 300g streaky pork; 300g green bean
Seasonings: a dozen of garlic; some ginger slices; 2 tbsps of thick broad-bean sauce produced in Pi County in China or some other bean sauce; a dozen of Chinese red chilli peppers; a dozen of Chinese prickly ash; 1 tbsp of cooking wine; 1 tbsp of sugar; 1 tbsp of oil; 2 tbsp of salt
1. Put the streaky pork into the hot water in the pot, add several slices of ginger, Chinese prickly ash and cooking wine into the pot, then boil it over strong heat. After boiling, shift to gentle heat. Boil the streaky pork to medium well-done. When it is easy to prick the meat with chopsticks, take it out and cool it.
2. Cut the cool streaky pork into thin slices for later use. Boil the water in the pot, add 1 tbsp of salt and several drops of oil. Then add the green beans and boil it to medium well-done.
3.Prepare other raw materials. Clean the materials, and cut them into pieces. Heat the oil in a wok and stir fry the thick broad-bean sauce.
4. When red camphor oil comes out, add Chinese red chilli peppers and garlic cloves into the wok and stir fry them together. When the flavor comes out, add the streaky pork slices.
5. Continue to stir fry until the streaky meat is slightly scorched. Add the boiled green beans and stir fry again.
6. Add 1 tbsp of sugar and salt and stir fry evenly. Put the dish into the plate.
Boil the streaky pork to medium well-done in advance. The added ginger slices and Chinese prickly ash and cooking wine helps to remove the smell. If the chopstick is easily stuck in, it is all right. When blanching green beans, adding salt and several drops of oil can help to keep the jade green color and luster. Remember to boil it for longer time, because not well-done green beans easily poison people. First stir fry the thick broad-bean sauce produced in Pi County. When red camphor oil comes out, add the pimiento and garlic cloves and stir fry them together. When flavor comes out, stir fry the streaky pork. When part of the grease comes out and the pork is slightly scorched, stir fry the green beans. Finally add a little sugar and salt. Pay attention to the amount of salt, because the thick broad-bean sauce is salty.