Dry-fried green beans

Method

1. 1 Cut the green beans into 6 cm pieces and dry them completely; wet beans will splatter violently when they come into contact with hot oil.
2. 2 Fry the beans in oil at 180 degrees for exactly 2 minutes until the skin wrinkles and turns dark green, then remove them from the oil.
3. 3 Drain off the oil, leaving only 2 tablespoons, then stir-fry the minced meat for 4 minutes until it's loose and slightly browned.
4. 4 Add chopped Sichuan pickled mustard greens, dried chili peppers, Sichuan peppercorns, and garlic and stir-fry for 90 seconds — the pickled mustard greens are the key to this dish's salty and sour flavor, not just the salt.
5. 5 Add the beans to the pan and stir-fry over high heat for 2 minutes with soy sauce and sugar, then turn off the heat.