Wuxi-style hot and sour soup

Soak 500 grams of beef shank in cool water at least one hour to draw out the myoglobin.

Transfer the beef to a pot with two star anise, half a teaspoon Sichuan peppercorn, one teaspoon white peppercorn, a two inch knob of ginger and one scallion tied in a knot.

Add about two tablespoons liaojiu, fill with water until the beef is submerged, cover and bring to a boil over a high flame.

Drop to the lowest heat, cover and simmer at least two hours.

Soak five grams wood ear mushrooms, 20 grams dried daylilies, five grams dried shiitake and the sweet potato noodles in cool water about two hours, or until the broth is done.

When a chopstick goes through the beef, shut off the heat and let it cool about 20 minutes before handling.

Slice the beef into chunks and pull those apart into strings.

Cut 250 grams firm silken tofu into half centimetre sheets and then half centimetre slivers.

Fold 50 grams chenjang twice hot dog style and once the other way and slice into half centimetre slivers.

Slice the soaked daylilies into one inch pieces, remove the shiitake stems and julienne them, cut the noodles to the daylily's size and rough chop the wood ear in each direction.

For one serving, add a quarter of the mushrooms, daylilies and noodles to a claypot and top with 350 millilitres of the beef broth.

Over medium-high heat season with a quarter teaspoon dark soy sauce, one teaspoon light soy sauce, half a teaspoon salt and a quarter teaspoon sugar.

Once boiling, add a quarter of the silken tofu.

Thicken with a slurry of two tablespoons water and one and a half tablespoons potato starch and simmer about 30 seconds until it thickens to your liking.

Stir in one teaspoon white pepper powder thoroughly so there are no clumps.

Add a tablespoon of zhenjiang vinegar and mix briefly.

Top with some of the shredded beef, torn seitan puffs or youtiao, and a handful of chopped cilantro.

Drizzle about half a teaspoon toasted sesame oil and serve; chili oil is optional at the table.