Tomato and egg, Hunan-inspired with finely diced tomato

Degunk two medium tomatoes and reserve the gunk juice, crushing it a bit with the fingers to control the tomato liquid in the dish; mince the rest of the tomatoes.

Mince one scallion and separate the whites and greens.

Crack four eggs, season with half a teaspoon salt, an eighth teaspoon white pepper and a teaspoon of liaojiu, and beat well until no stray strands remain.

Heat a generous 3 tbsp of lard in the wok on high until bubbles form around a chopstick, pour in the egg and let it puff.

After about 10 seconds push the cooked part aside to cook the rest, repeat until just set, then break into about 1.5 inch chunks and set aside.

Same wok, about 1.5 tbsp more lard, heat on low and fry the scallion whites until fragrant.

Add a tablespoon of ketchup and fry slowly until the oil separates out again.

Add about 2 tbsp of the tomato gunk juice, swap to high heat and combine about 30 seconds, then swirl in the liaojiu, mix quickly and add the tomatoes.

Fry about 15 seconds, add the eggs, add the seasoning (shown on screen only), fry again.

Stir in a slurry of half a teaspoon cornstarch and half a tablespoon water.

Toss in the scallion greens, add a drizzle of toasted sesame oil, mix and out.