Hello everyone, I'm Wang Gang In this video, I share with you a one-shot video Sichuan Stir-fried Green Beans This is a common dish in many Sichuan restaurants Also called Dry-fried Green Beans The cooking method is dry-fried A kind of stir-fry It's called 煸 in Chinese Means stir-fry the ingredient until dry Very delicious We want some tender green beans In the restaurant, for convenience We just arrange them Then give them a cut on the sides Then a cut in the middle But by that way, you don't know how tender or old the beans are You can see that some of these beans are old and some are tender So it's better to take them one by one like this Pinch to break You see? You can tell if it's old or tender by pinching it like this The length of the segments are usually 5 cm Between 4cm and 5cm You see, it's easy It's actually pretty quick this way too It's just that the restaurant would just cut it with a knife for the sake of efficiency This green bean is called four seasons bean Maybe it's because they're really available all year round That's why it's called the four seasons bean And then this dish doesn't shrink much A serving is about eight liangs (400g) Eight liangs will make a full plate of stir-fry It's a slightly larger portion in a restaurant Pinch it like this Good Normally, restaurants don't serve this much It's about that much... seven liangs (350g) Okay, the beans are ready Let's mince some meat This piece of meat is from pork belly A layer of fatty and lean meat mixed This is the best for stir-fried beans First cut it up Cut into shreds Not shreds really, just thinly sliced Easy for mincing Okay, after the slicing is done Cut across again A lot of friends have asked me to teach for the horseshoe mincing method It's easy for me But maybe for you It's a bit difficult So today Just in time for this I will share it It takes two knives to perform It's my habit to hold a slightly heavier one in my left hand A little bit lighter in the right hand Because my right hand is chopping twice While the left hand is chopping once Let me show you the normal mincing method This is the normal way of mincing Then If you're cooking for your family You want to look a little bit flashy Here's how to do it Two right-handed chops One left-handed chop Two chops in the right hand One left-handed chop Then when you get good at it, you'll be consistent This is what it looks like This is easy It's two chops with right hand Then give another chop in the middle Simple This minced meat doesn't need to be chopped too much It's good now Get this minced meat up The best minced meat for dry-fried beans is semi-fat and lean Okay, wipe it Scrub the board a little bit Remove some of the Grease It's OK Then prepare some minced garlic Just chop it up I saw some comments on last video about cabbage You like the industry inner stories So in this video, I will also share some of the industry's Know-how This minced garlic Chop it up a bit We don't need to stir fry it in high heat It's later on after stir-frying the minced meat Add the minced garlic to cool it down and give flavour And for this dish, the chillies are same We need two kinds of dry chillies One is this fragrant bell pepper For Dry Stir-fried Beans A little more chilli can be added If you don't want it to be so spicy Add more bell peppers You can only bell peppers And if you want it spicier You can add a little more of this bullet chilli If you want it to be even more spicy You can add some more of dried millet pepper Okay, this is about a bowl of chillies A bowl of beans This is a good ratio Then the Sichuan peppercorns This is the green Sichuan peppercorns If you don't like the numbness, then add a little less Okay, that's about it Start cooking Put these over here first Bring them over here a bit Okay, now take your time We're going to use a spatula for this dish When you order a Dry-fried Beans in a restaurant If the food is served within 5 minutes It's definitely not Dry-fried It must be deep-fried in broad oil Although I'm a big fan of broad oil But I think dry-fried beans It must be stir-fried slowly until it is dry, which is the essence of it Okay, add some oil Not too much oil About two lianes here Then the oil temperature Let it get up to 40% hot (120°C) Okay, the oil's up to temperature Put the beans down Turn the heat down and give it a slow fry Slowly Then After the beans have changed colour Add a little bit of salt so that it cooks more quickly It cooks faster I once cooked in a Sichuan restaurant For this dish They just deep-fry it in oil straight away Frying in oil will be very fast Then I noticed a problem It's that the oil is very dark for deep-frying the beans But after it's fried The beans don't get black Although it is fried in dirty oil The colour won't change much So if you go for dinner ask this dish You can ask the chef Use less oil and dry-fry slowly Don't deep-fry in broad oil Okay, I feel like I just add a little bit too much oil in Pour some out Good Keep frying Fry until the beans' skin is wrinkled For beans, it's okay to eat them overcooked But don't eat it raw Because beans can be poisonous if they are not cooked well It's dangerous We have informed about this situation before You can see I've been fried for a few minutes now It's still not ready yet Look, take your time For this bean dish We will sit-fry them twice The first time Frying them cooked and fragrant Until wrinkled and slightly browned Okay, this is almost done Keep frying a bit more You can overcook it a bit You see, that's about it Okay, we good now Then add this minced meat in Give the minced meat A good stir-fry Stir-fry slowly over low heat You see, the semi-fatty minced meat won't stick to the wok And it's very aromatic When the minced meat is ready Add the peppercorns Add the dried chillies Then sizzle the chillies Pop it until it's slightly browned Just about to go dark And don't really cook it black Okay, already smelling this bell chilli High heat Good, it smells so good Add the garlic down at this point Stir fry it for a while Lower its temperature a bit So the chillies don't get burnt Then add the beans down Then seasoning Grab the salt with your hands This way it spreads more evenly Amount of salt for this dish Should be double the amount used for a stir fry Otherwise, there's no taste for beans Because green beans are very hard to season Okay Then add a pinch of MSG Put a pinch of white peppercorn powder Finally Add a little bit of peppercorn oil Turn up the heat and stir-fry for a while Okay, turn off the heat MSG, salt seasonings After they are added to the wok Especially the MSG Because the temperature is high now Don't stir fry for too long Stir-fry for a long time MSG is no longer tasty Easy And then if you feel this is a bit too spicy for you There's a way Take a little bit of aged vinegar Mix it in This will reduce its spiciness But if you like spicy food Ignore this step Very simple Good Let me try it now Have a look before I try it Dry-fried Green Beans Good Try a bean Hmm Very tasty Try some of the minced meat It's very flavourful too If you are making this dry-fried beans Without adding any water It's better to add twice as much salt as you do other dishes A bit more salt Makes the beans taste good Of course, for this dish I don't recommend To eat it too often Because this dish is heavy on salt And again if you order it in a restaurant Chefs usually choose to deep fry Directly fried in broad oil in one go The cooking time for this dish will be less than three minutes It's better to cook it yourself at home Just stir-fry it slowly as I said It's more fragrant Less oil Healthier Good That's it for this video Bye bye
