Beans & Mince

This is the dish we cooked when we had our first lesson in fire control. First off, low heat is used to extract the fragrance from the ginger, garlic dried chillis, shallots, and our secret ingredient, the Szechuan peppercorn (Yes! The ma in mala). Next, the heat is upped to sear the beans and give it a bit of a head start. Lastly, with everything in, the pan goes onto high heat to develop and light crust on the meat and bring our the char and smokiness in the pork without drying it out. Yummm

No eyebrows were burnt when making this dish....that was when we tried to flambe >_<