Hunan pounded century egg with roasted chilies

Roast 500 g of green chili peppers in the oven at 200C for 20 minutes, then remove the tops.

Pound three cloves of garlic with a quarter teaspoon of sugar and an eighth teaspoon each of salt, Sichuan peppercorn powder and MSG in a large mortar until pasty.

Add the roasted chilies and pound five minutes, or ten for a finer texture; in Hunan it is served in the mortar for the customer to pound to taste.

Mix in half a tablespoon of soy sauce and a teaspoon of dark Chinese vinegar.

Chop three century eggs into half inch chunks and add them with a sprig of chopped cilantro.

Pound briefly and smother over white rice.