Taco Bell jianbing

Mix the all-purpose flour, cornmeal, mung bean flour, five spice powder, salt and water well and set the batter aside.

Finely dice the beef loin and pork belly, then chop them with a pair of cleavers about 5 minutes to a pasty mixture and transfer to a mixing bowl.

Add 5 g salt and 30 g water and stir until the water is completely absorbed.

Season with the garlic powder, onion powder, MSG, cumin, sugar, cocoa powder, smoked paprika, chili powder, a couple of cracks of black pepper and the chopped oats.

Mix the water chestnut starch with another 30 g of water and a tablespoon and a half of tomato paste, add it to the beef and stir well, then set aside.

Fry the meat in a nonstick pan with a spritz of oil, breaking it up with chopsticks so it separates into something ground-beefy rather than a springy whole.

Chop at the remaining clumps with a spatula, about six minutes in all, then add about three tablespoons of water and a teaspoon of dark soy sauce and mix to the consistency wanted.

Preheat the largest cast iron pan you own, lifted up off the flame, to about 100 centigrade.

Pour in roughly a quarter of the batter and spread it evenly, patching any missed spots with a spoon.

Crack an egg over it, break it up and spread it across the pancake, with an optional scattering of black sesame seeds.

Cook about five minutes over medium-high heat, until the edges curl up and it scrapes off without sticking, then flip.

Brush on hot sauce mixed with tomato paste, add a dollop or two of sour cream and sprinkle over the cheese, then spoon on the meat.

Once the cheese has melted, add diced onion, tortilla chips, diced tomatoes and lettuce, fold it over and slice it in half.