Shui zhu rou pian

Blitz garlic, ginger, scallion whites and water in a food processor and strain through a fine sieve, reserving the chopped aromatics.

Stir the cornstarch into the strained liquid.

Slice the pork thinly, one eighth of an inch thick.

Marinate the pork with salt, black pepper, the aromatic water and starch mixture and the egg white, stirring gently in one direction until the meat absorbs all the liquid.

Toast the dry red chilies and Sichuan peppercorns in a wok with a tablespoon of oil over low heat two to three minutes until the chilies darken slightly; add the chilies first and the peppercorns a minute later.

Transfer to a cutting board leaving the oil behind, chop the chilies coarsely and crush the peppercorns finely with the edge of the cleaver to make the daokou lajiao.

Prepare the bean sprouts, Chinese celery and Chinese leaf lettuce and put them in the serving bowl.

In the same wok heat the oil, add the reserved chopped aromatics and stir until fragrant, then add the chili flakes, doubanjiang and fermented chopped chilies.

Pour in the water or beef stock, bring to a boil and simmer a few minutes; optionally sieve out the solids for a clean broth.

Poach the pork in the broth, stirring gently to loosen the slices, at a light simmer over medium-low heat for a minute; do not overcook or the meat turns chewy.

Taste; the duo jiao and doubanjiang are salty so no extra salt is usually needed.

Transfer the meat to the serving bowl over the vegetables and pour in the broth.

Sprinkle over diced garlic, scallions, cilantro, roasted sesame seeds and the daokou lajiao.

Heat three tablespoons of cooking oil to smoking hot and splash it over the dish.