Guoba fried gan ba, crispy rice squares with jerky

Wash the jasmine and sticky rice as usual and cook as usual.

Transfer to an oiled baking tray and smush it down gently with a spatula until uniform with no stray grains sticking out.

Cut five times in each direction for 25 squares and leave in the fridge overnight to dry right out.

Lay the squares dry side down to avoid sticking.

Heat about an inch of oil to 175 centigrade and slide the squares in dry side down.

Fry them all together over a medium-high flame about four to five minutes, until they slide smoothly as one pancake, then flip.

Do the same on the other side for three minutes or so until it slides the same way, and flip again.

Break the sheet up and brown the pieces to your liking, another three minutes.

Drain off a bit of the oil and turn out onto a paper towel lined plate.

Shallow fry the jerky in oil at 150 centigrade for a quick 30 seconds; doing this before the rice cakes gives them a beefy flavour.

Drizzle in about half a tablespoon of the jerky frying oil and over a low flame add the sliced garlic and ginger, about a minute until fragrant.

Raise the flame to high, add the halved dried chilies and the Sichuan peppercorns and quick fry until fragrant.

Add the jerky and mix quickly, then the rice cakes and mix quickly.

Drizzle the soy sauce over the spatula and around the sides of the wok.

Heat off, season with the salt, sugar, Sichuan pepper powder and a good sprinkle of MSG, mix and serve.