Sichuan-style za jiang meat sauce noodles

Mince the chili bean paste well.

Drizzle a tablespoon of oil into the wok and add 500 g ground fatty pork.

Over a medium flame render the lard in three stages: fry until loose and flowing off the spatula, a couple of minutes; then scrape patiently through the sticking stage, adding a little oil if needed; after about 5 minutes the pork releases its lard and fries until lightly browned but not hard.

Mix some of the rendered lard into the sauces first so they combine evenly and do not scorch.

Fry the chili bean paste about a minute, then add the sweet bean paste and fry together about 2 minutes more.

Add half a cup of stock and simmer about 3 minutes.

Season with 1/4 tsp salt and 1/2 tsp each MSG, white pepper and sugar; add 1 tbsp Shaoxing wine and simmer a minute.

Slowly drizzle in a slurry of 1 tbsp potato starch and 2 tbsp water bit by bit until thickened.

For the dry mixed version, put the bowl seasoning in the serving bowl: garlic water, dark vinegar, chili oil, Sichuan peppercorn powder, toasted sesame oil, soy sauce, salt, MSG and a quarter cup of stock or water.

Boil 60 g dry noodles per serving with a couple pieces of baby bok choy until done to taste; place neatly in the bowl.

Top with 2 to 3 tablespoons of the meat sauce, a little scallion and cilantro.

Variation: for the soup noodle, use the same bowl seasoning plus stock, which is mandatory; cook the noodles and bok choy the same way, place in the soup and top with the sauce.