小菜
由 CookWhatHK0 次收藏
乾煸四季豆以熟豬油將四季豆煸至乾透起皺，再混入免治豬肉與芽菜末，鹹香惹味。
將四季豆的筋擇除乾淨，再用手掰成大約兩半的長度。
Trim the strings from the green beans and snap each bean in half.
把豬肉切成細末。芽菜需要仔細淘洗乾淨，並用力擠幹水分，最後也切成細末備用。
Mince the pork. Rinse the preserved yacai, squeeze out the water, and finely chop.
炒鍋燒熱後，加入適量食用油，放入豬肉末，用中小火煸炒，直到豬肉末的水分完全炒幹。
Heat oil in a wok, then stir-fry the minced pork until the moisture has evaporated.
隨後，加入切好的芽菜末，繼續煸炒出香味，再盛出鍋，放在一旁備用。
Add the chopped yacai and stir-fry until fragrant, then transfer to a plate and set aside.
將炒鍋再次燒熱，倒入25克熟豬油，接着放入四季豆。持續煸炒，直到四季豆變得乾透，再也盛出待用。
Reheat the wok, add the rendered lard, then stir-fry the green beans until thoroughly dried out and slightly blistered. Set aside.
將之前煸炒好的豬肉末和芽菜末重新倒回鍋中，淋入1小匙料酒，繼續煸炒至幹香。接着加入1/2大匙醬油、2/5小匙鹽和1/5小匙味精，快速翻炒均勻，即可出鍋享用。
Return the pork and yacai to the wok, deglaze with the cooking wine, and stir-fry until dry and fragrant. Season with soy sauce, salt, and MSG, toss to combine, then serve.
