Gan bian means dry-fried, and that is exactly the technique: the beans go into hot oil until the skins wrinkle and blister, concentrating them and giving a texture no amount of steaming will match.
Everything afterwards is seasoning. A small amount of pork mince fried until crisp, preserved mustard greens for a salty funk, and enough garlic, chilli and Sichuan pepper to make the beans the vehicle rather than the point.
