Guiyang-style pickled greens and beans hot pot base

Rinse 120 g of lima beans and soak them overnight in the fridge.

Add the beans to a pot of 2 L of boiling water, bring to a heavy simmer, cover and cook 2 hours or until soft enough to mash. A pressure cooker works too.

Scoop out the beans, save half whole and mash half with a cleaver. Reserve 2 cups of the cooking liquid.

Get the wok piping hot, shut off the heat, add about 1 tbsp of oil and swirl for a non-stick surface.

Add about 200 g of pork belly sliced half a centimetre thick and marinated with a teaspoon of light soy sauce. Fry about 5 minutes until the fat has rendered, then take it out.

Fry 3 smashed garlic cloves and 2 inches of smashed ginger until fragrant, then add 150 g of minced Chinese pickled mustard greens and fry about a minute.

Add the mashed beans, fry another minute, then take it all out.

In the serving pot combine 2 cups of the bean cooking liquid and 4 cups of stock, bring to a boil and add the fried bean paste and the remaining whole beans.

At the boil add some corn, return the fried pork belly, and add one sliced tomato and two sprigs of green garlic cut into 1-inch sections.

Season with half a tablespoon of salt and a teaspoon of chicken bouillon powder.