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How to Make Tasty longbeans szechuan style

Without fail cooking ultimate longbeans szechuan style easy, yummy, practical.

longbeans szechuan style
longbeans szechuan style

Good Evening every body, at this time you get present recipe longbeans szechuan style with 12 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 13 stages of easy cooking longbeans szechuan style.

Ingredients for longbeans szechuan style

  1. Prepare : chinese longbean.

  2. Needed : garlic.

  3. Needed : shallot.

  4. Prepare : red chilli.

  5. Prepare : ground beef.

  6. Needed : fish sauce.

  7. Needed : dark soya sauce.

  8. Prepare : chinese wine.

  9. Prepare : light soya sauce.

  10. Needed : sesame oil.

  11. Prepare : ginger.

  12. Needed : cooking oil.

If all ingredients longbeans szechuan style it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking longbeans szechuan style

  1. cut long bean into julienne and wash it.

  2. cut all garlic and shallot into thiny sliced.

  3. cut ginger and red chilli into julienne.

  4. preheat the cooking oil in frying pan.

  5. deep fried all the longbean and drained it.

  6. in the frying pan, add 2tbs cooking oil.

  7. add all the garlic, shallot, ginger, and red chilli.

  8. add ground beef, cook it until the color change to brown.

  9. add fish sauce, chinese wine and sesame oil.

  10. add all the long bean that allready fried.

  11. mixed it together, add dark soya sauce and light soya sauce.

  12. don't forget to add salt and peper to taste.

  13. mixed it well and place into big plate to served.

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