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Prep the beans, dice/mince the pork belly, deseed and slice the chilis, and slice the aromatics.
Optional step if your Yacai is very salty: soak and toast the Yacai.
Deep fry the stringbeans in 185C oil for 2 minutes.
Deep fry the stringbeans again in 200C oil for ~15 seconds.
Lay out the beans on a large paper-towel-lined-plate and pat em dry.
In a lightly oiled wok, render out the lard from the pork belly and fry til crisp.
Remove the pork, evaluate your oil. Only ~1 tbsp is needed for the stir-fry.
Stir-fry Sichuan peppercorns for about one minute til fragrant.
Chilis, in. Fry for ~15 seconds.
Garlic and ginger, in. Give a super brief mix.
Yacai, in. Fry for about 30 seconds.
Add in the greenbeans. Give a super brief mix.
Season with the salt, sugar, and MSG. Fry for about 15 seconds.
Pork, in. Fry for about 15 seconds.
Green onions, in. Give a super brief mix.
Pour the vinegar over a spatula and around the sides of the wok. Super brief mix, out.
Eat this guy immediately for the best results.