Chengdu tomato and egg noodle soup

Option one: cut an X into the fresh tomatoes, boil to peel, then blend with the water, salt and Shaoxing wine to a smoothie consistency and set aside.

Option two: crush the canned tomato by hand and mix with a cup and a half of water, a quarter teaspoon salt and a tablespoon of Shaoxing. Option three: 450 g fresh with about 175 g canned, blended as in option one.

Slice the pork belly into thin strips and mix with the salt, MSG and soy sauce.

Toss the pork with the oil, add it to a cool pot or wok and render slowly over a medium flame until brown, dry and crispy, about fifteen to twenty minutes.

Remove the pork to a paper towel lined plate and reserve the lard.

Mince the scallion whites, ginger and garlic; chop the garlic with the salt for two to three minutes into a paste.

Fry the aromatics in four tablespoons of the lard over a medium flame until fragrant, about one minute.

Add the tomato paste and fry to stain the oil, then optionally the chili powder.

Add the tomato mixture and boil on medium high to let the froth subside, then add the water or stock and the seasoning.

Simmer at least half an hour.

Season to taste, add the extra sugar if the tomatoes are sour, and finish with white pepper powder.

Heat the wok piping hot, add half a cup of rendered lard and heat until smoking.

Pour in the eggs, swirl to fry evenly and scoop hot oil over the yolks; when set, flip and cook 20 to 30 seconds, flip again for colour and fry to your liking.

Drain the egg at the side of the wok and move it to a paper towel lined plate.

For the optional topping, fry the minced chilies and garlic in a tablespoon and a half of oil over a medium flame past fragrant until they dry a touch, about two minutes.

Swirl in the rice vinegar, mix and remove.

Cook 100 g of dried noodles per serving and lay them in a bowl.

Top with the fried egg, smother with the tomato soup, add a handful of crispy pork, the scallion greens and the chili topping.