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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash 400g of green beans, snap off both ends and remove the tough side strings, then break each into two segments by hand and set aside.
Watch out
Removing the side strings ensures a crisp texture
select young and tender green beans for the best results
Prepare 150g of half-fat, half-lean pork belly, slice off the skin, then mince it finely on a cutting board and place into a bowl.
Watch out
Pork skin is tough and must be removed
handle the knife carefully when mincing to avoid injury
In a small bowl, add 20g of Yibin yacai, 3g of green Sichuan peppercorns, and 10g of dried chili segments, and set aside.
Watch out
Yibin yacai is naturally salty, so adjust the salt quantity carefully during stir-frying.
Safety & Health Warning: Raw green beans contain natural toxins and can cause food poisoning if undercooked; also watch for splashing hot oil during deep-frying. Ensure green beans are fried until completely soft and wrinkled; never consume partially cooked green beans.
Heat 500g of vegetable oil in a wok to 70% hot (around 210°C), add 400g of green beans and deep-fry over medium heat for 1 minute until wrinkled; then remove the wok from heat and steep-fry in warm oil for another 20 seconds, then drain completely.
local_fire_departmentmedium heat, about 80 secondsWatch out
Steeping off the heat for 20 seconds ensures the green beans are fully cooked
do not skip this step or you risk food poisoning
Pour out excess oil leaving a thin glaze in the wok. Add 150g of minced pork and stir-fry over medium heat until fragrant and lard is rendered; then add 10g of dried chili segments, 3g of green Sichuan peppercorns, and 20g of Yibin yacai, stir-frying over medium heat until aromatic.
local_fire_departmentmedium heat, about 23 secondsWatch out
Render lard from the minced pork before adding spices
keep heat at medium to prevent dried chilies from scorching
Add the fried green beans back to the wok, then season with 2.5g salt, 1g MSG, and 1g sugar, stir-frying evenly; pour 5g aromatic vinegar along the hot inner side of the wok to unleash wok hei, and finish by drizzling 5g Sichuan pepper oil, tossing quickly before plating.
local_fire_departmentmedium heat, about 39 secondsWatch out
Aromatic vinegar must be drizzled along the edge of the wok to create wok hei
Sichuan pepper oil dissipates easily when heated, so add it right at the end
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