豆角green bean、肉餡meat stuffing 。
調料condiment：
鹽salt 、醬油soy sauce、料酒cooking wine、蔥green onion、姜ginger、糖sugar、幹紅辣椒dried chili、麻椒spicy pepper。
幹煸豆角做法procedure of cooked legumina：
1、將豆角去筋，洗凈，濾幹水分；蔥、姜切成末；delete the veins of green bean, wash, Drained and set aside, cut the green onion and ginger into pieces
2、將炒鍋放在火上，放入油（比平時炒菜稍多些），放入豆角翻炒。待豆角中水份出來，變皺，上面有深色的斑點。盛出。
Put the wok on fire, fulfill with oil ( a little more than normal) ,when the oil is ready, I mean hot enough, put the clean green bean into the hot oil. When the water of the green bean comes out by fried and becomes ruckled with darker spots; then take it out.
3、鍋中留底油，放入麻椒、辣椒略炒。將肉餡放入煸炒，再放入料酒、醬油、蔥末、姜末，糖和鹽。將豆角下鍋，翻炒均勻即可出鍋裝盤。
Don’t take the oil out completely, keep a little in the wok, then put the peppers and chili in, stir gently, then put the meat stuffing in, stir, then put the cooking wine, soy sauce, the chopped onion and ginger, sugar and salt. The last step is to add the halfcooked green bean of procedure 1 into the mixture and keep stir.
Serve