I tried making Sichuan-style stir-fried green beans.jpg

A simple Dry-Fried Green Beans (干煸四季豆, Gan Bian Si Ji Dou) that I made a few days ago
I referred to the recipes from the Wang brothers ^^;; but in the end, I just made it my own way lol
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I made this to use up some green beans (four-season beans) that looked like they were about to go bad in the fridge.

Stir-fry them in oil for a long time? Or fry them?
Once the skin of the green beans becomes wrinkled, they are sufficiently cooked, so take them out and move them to a strainer to drain the oil.

Now, pour oil into a pan and add minced pork... and out of nowhere, I also threw in some pork shoulder that was sitting in the corner of the fridge lol

Prepare green Sichuan peppercorns, domestic dried chili peppers, and Vietnamese dried chili peppers by cutting them with scissors (remove the excessively spicy parts so it doesn't get too hot if you put them all in)

*Most of the capsaicin is concentrated in the placenta, which is the white pith above the seeds attached to the pepper ㄷㄷ

Add appropriately minced garlic, dried chili peppers, and green Sichuan peppercorns

After stir-frying for a bit, season it at the end, add the seasonings, add the green beans that were pre-cooked in oil, and stir-fry slightly more...

As always, due to failing to adjust the proportions of each ingredient, the dish went off track before being abruptly finished lol
(I don't have a clip of adding it, but I also added some green eggplant to use up leftovers and minced some Zha Cai... you can see it well in the photo below)

You can see Sichuan peppercorns in the middle... since it's not a large amount, I just chew on them.
If you feel like the 'ma' (numbing sensation) is lacking, you can add more 'Sichuan peppercorn oil' at the final stage.
Now then... with beer!

Soft and oily green beans, spicy and salty, with a slight numbing sensation,
It's great as a side dish for rice or a snack with beer;;;