Pickled greens with crispy deep fried beans

Cook the beans as before and dry them on paper towels for half an hour before coating.

Toss the dried beans with cornstarch and salt and mix well.

Add the coated beans bit by bit to oil at 150 centigrade; the temperature will drop, which is intended, as they fry mostly around 100.

Do not touch them at first so a coating can form, then push them gently around to break it up.

Fry about seven minutes in all, taking them out once the oil has crept back up to about 140, and drain on a paper towel lined plate.

Heat a dry wok over a high flame and toast the minced suancai two minutes until it starts to pop, then take it out.

Add a tablespoon of oil, swirl, and fry the sliced aromatics fifteen seconds until fragrant.

Add the sliced dried chilies, fry fifteen seconds, then the fried beans, mix, and return the suancai.

Season with salt, sugar and MSG, mix, then swirl the soy sauce over the spatula around the sides of the wok.

Add five spice powder and chopped scallion greens and mix.