Northeastern Chinese braised beef neck bones

Fill a pot with cold water and the beef neck bones; add the crushed green leek top, sliced ginger and a drizzle of Chinese cooking wine.

Bring to a boil on high and skim off the foam with a fine sieve.

Fish out and discard the aromatics; move the beef to an instant pot, arranged in one layer.

Slice the reserved white leek at a 45 degree angle into half-inch pieces; slice the ginger thinly and smash the garlic.

Gather the spices: bay leaves, star anise, cinnamon stick, fennel seed, Sichuan peppercorns, cardamom, a quarter nutmeg and dried orange peel.

Mix soy bean paste, hoisin, tian mian sauce, fermented bean curd sauce, soy sauce and salt into a sauce.

Heat a drizzle of oil and two tablespoons of sugar in a wok on low, stirring constantly until dark amber and bubbling.

Add all the spices and stir a couple of minutes until fragrant, then pour in boiling hot water, stir and turn off the heat.

Pour the caramelized sugar solution into the instant pot.

In the same wok, heat a drizzle of oil on low and stir the sauce constantly until it thickens, to cook off its tart aftertaste.

Add water, bring to a boil, turn off and pour into the instant pot; even out the spices and check the liquid just covers the beef.

Seal and cook on the stew setting for 40 minutes for beef neck bones, 30 for pork bones; about an hour in total with pressurising and release.

Taste and adjust; sieve out the spices, serve the bones in a big bowl and pour the soup over.

Dice scallions and sprinkle on top.