Hello everyone
Recently, uncle said that the dried "Denglongjiao" lantern chilies
that he bought have been sitting around for too long.
They are going to go bad if we don't finish them up soon.
So in order to use these chilies,
I asked my uncle to get some green beans.
I will share it with you.
How to make tasty dry-fried green beans at home
without Kuan You.
I will first cut the dried chilis
It’s been sitting around for a long time.
We’d have to throw it out if it sits for longer.
It will get moldy.
Right.
We rarely use lantern chilies for stir fry.
It is usually used for its aroma.
It’s not spicy and doesn’t add much color to the dish.
We will add some of this later,
some "Xiaomila" chili pepper.
This is spicy,
it gives spiciness.
"Zidantou" ("facing heaven") chili pepper, on the other hand, gives color.
This will be aromatic.
Aromatic? You don’t even add oil, let’s see if it will be aromatic.
You don’t even put oil.
Relax, uncle.
I’m not saying we are using no oil at all.
We just don’t deep fry.
Oh, that sounds better.
I will cut this. Can you break the beans for me, uncle?
How? Do I just tear it?
Right, just remove the hard fibers.
Older green beans are more fibrous.
Old.
Right.
Many of them have gone bad, uncle.
We should throw them out then, don’t use them.
I've cut a few that have gone bad.
It will go bad if we still don’t use them.
Ok. Now I’ve cut all the chilies.
I’m transferring them to another bowl.
There are too many seeds.
We will remove some seeds.
Let’s get some pork belly
And mince them.
When we make dry-fried green beans,
add some fatty pork,
the rendered fat will help the flavors stick to the beans
It would be more flavourful.
It’s tastier.
Just chop the pork.
Now, the pork is ready.
Let’s chop some garlic and ginger as well.
We can improvise when cooking at home.
Right, uncle?
We chop the ginger.
Then we add some other ingredients,
some Sichuan peppercorns.
Wow, so much!
It tastes better when it's numbing.
Let’s add some "Ya Cai" (Sichuan preserved mustard greens) too.
Put them together.
It’s more flavourful.
Ok.
We’ve done all the prep and are ready to cook, uncle.
Let’s cook then!
Dried chili pepper, pork, Ya Cai, Sichuan peppercorn, ginger, garlic.
Let’s go!
Go!
Ready!
First, let’s heat the wok.
Add some oil to grease the wok.
Pour out the oil after greasing the wok.
Then add some base oil.
When the oil reaches 150°C, add some salt.
This is to make sure to get the beans salted.
Add the beans, turn the heat to medium-low and stir fry for 6 minutes.
Cook until the beans are fully cooked and the skin turns brown.
Friends, keep in mind that undercooked beans can cause food-poisoning.
Remove the beans, set aside.
Add minced pork, render the fat, and release the aroma.
Then add Sichuan peppercorns, Ya Cai, ginger and garlic, fry until aromatic.
Add cut dried lantern chilies.
Add beans to combine,
then start seasoning.
Add some salt.
You can put a little more salt than usual to incorporate more flavour.
Add chicken bouillon powder (optional).
Sprinkle some aged black vinegar along the side of the wok.
Mix it until everything is fully combined, remove the beans from the wok and plate.
It’s done, uncle.
Have a taste, uncle.
Try it.
We used lots of dried lantern chilies.
The purpose is to enhance the aroma
And the beans are fully browned in the wok,
so they are already very appetizing by themselves.
Then, because we added some salt in the oil
The saltiness has penetrated the beans.
To cook it at home,
put some oil, stir fry it until browned and fully cooked.
Add other ingredients,
and cook together
This dish doesn’t need to much oil
Tasty!
nice
But the dried lantern chilies have too many seeds.
Remove 90% of the seeds
Fry to release the aroma of the chilies.
It is very fragrant.
It is said that it’s hard for green beans to take in oil and salt.
This time I made it happen.
I recommend you to try
this green bean recipe. (注：此处调换两句话位置更通顺些)
Ok.
It’s the end of the video.
The green beans are really nice.
Bye!
Try the pork.
It’s tasty too.
Of course!
Next time don’t mince it too small, keep it bigger so it’s easier to be picked up.
You get more flavour out of it when it’s minced small.
But I couldn’t pick it up, it’s too small.