Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: A little hot Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: 500 grams of kidney beans, 50... Fry the kidney bean

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: A little hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: 500 grams of kidney beans, 50 grams of thin minced meat, the end of salted-and-sun-dried Chinese cabbage is 30 grams
• Condiment: Garlic one, doing the chilli silk, the refined salt, soy sauce, chicken's powder, gourmet powder are right amount of respectively, peanut oil
• Fry the method of the kidney bean:
• 1,Pan put oil, wait for oil cook, put kidney bean when being hot to 60%, fry after the 3 minute, treat 80% kidney bean familiar, surface wrinkle, do while contracting pulling out, drip the oil.
  2,Keep on file the oil to boil of the the pan hotly, put the minced meat into to fry fragrantly, stir-fry with garlic one, salted-and-sun-dried Chinese cabbage, refined salt, soy sauce before stewing and fry, fry familiarly, hold it out for use.
  3,The ones that will bomb well will close the beans, do the hot pepper silk to put into pan and turn over and fry and quench into and fry good minced meat, salted-and-sun-dried Chinese cabbage, add chicken's powder, gourmet powder to fry evenly, the pan appears.
• Note:
• Technological key:
  1,Kidney bean after fried, soft in being outside burnt, through fry, punish, taste crisp and tender and agreeable to the taste and then.
  2,Can also not put the minced meat while cooking this dish, become dishes pleasant to the palate.