Pickled greens and beans

Rinse the beans and soak overnight.

Boil the soaked beans covered in a few liters of water until soft, 60 to 90 minutes depending on their freshness.

Reserve one and a quarter cups of the bean cooking liquid.

Take out about a tenth of the cooked beans and mash them; optional, but it helps the dish thicken.

Mince the suancai.

Long yao the wok: heat it piping hot, cut the heat, add the lard and swirl.

Fry the smoked larou over low heat for one to two minutes until it flavours the oil.

Push the larou up the side, raise the flame to high, and fry the smashed garlic, ginger and scallion white until fragrant, about fifteen seconds.

Add the halved dried chilies and mix, then swirl the baijiu or shaoxing wine over the spatula around the sides of the wok.

Add the minced suancai and fry one to two minutes until the greens start to pop.

Lower the flame, push everything up the side, add more oil and cook the mashed beans in it for about one minute until even and roux-like.

Raise the flame, add the cooked beans and mix gently for thirty seconds, then swirl in the soy sauce around the sides of the wok.

Add the bean cooking liquid with the salt, sugar and chicken bouillon powder, drop to medium and cover.

Cook about eight minutes. For a soupy result it is done here.

For a saucier result raise the flame and reduce three to four minutes, removing any aromatics you do not want in the dish.

Finish with MSG, dark Chinese vinegar, a sprinkle of white pepper powder and the sliced scallion greens, and mix.