Red braised qianzhang with eggs

Cut the qianzhang into strips and then little triangles, blanch about a minute in boiling water to lose the grassy taste, then strain and set aside.

Heat the wok piping hot, turn off the heat, add the oil and swirl it for a non-stick surface, then heat on medium-high.

Fry the peeled hard-boiled eggs about 10 minutes, stirring once in a while, until wrinkled, bubbly and golden brown so they absorb flavour.

Add the crushed garlic and sliced ginger and fry about 30 seconds until aromatic.

Add the star anise, cinnamon stick, bay leaf, clove pieces and Sichuan peppercorn, fry until fragrant, then swirl in the Shaoxing wine.

Add the hot water and the qianzhang and season with light soy sauce, dark soy sauce and sugar; bring to a boil, transfer to a braising pot and braise on medium about 20 minutes.

Take the lid off, raise the heat to high and reduce further; taste and add salt if needed and a sprinkle of MSG.

Thicken gradually with a slurry of 3 tsp cornstarch and 3 tsp water until the sauce reaches the consistency wanted, then take off the heat.

Plate the qianzhang, nestle the eggs on top, set the bay leaf on for decoration and sprinkle over diced scallion.