Yunnan split pea porridge, Kunming style

Rinse 100 g yellow split peas until the water runs clean and soak in the fridge overnight, at least eight hours.

Strain the soaked peas, weigh them, and add water until the blender holds 400 g, using 300 g of the 700 g total. Reserve the other 400 g for washing.

Blend on high for four minutes, then pour into cheesecloth to strain, squeezing at the end.

Put the pea scraps in a bowl, add 200 g water and wash them with a kneading motion until the water turns milky. Reserve, repeat with another 200 g, and combine.

Bring the thinner washing liquid to a boil over medium high, stirring the whole time so the starch does not settle.

Once it looks translucent, stir the thicker liquid well and add it in, still stirring.

Drop to medium-low and keep stirring to the bottom for about ten minutes while the starch gelatinizes, until it thickens enough to hold up on the surface when dropped back in.

For the garlic oil, fry three big cloves of minced garlic in a quarter cup of peanut oil until lightly golden, then lift out to cool.

For the ginger water, pound one inch of ginger with an eighth teaspoon of salt, add two tablespoons of hot water and mix.

For the chili oil, fry two tablespoons of Lao Gan Ma with two tablespoons of oil over medium heat until the oil stains red, then set aside.

Scoop half the porridge into a bowl and add a teaspoon of salt, a teaspoon of MSG, a tablespoon of chunky chili oil, half a teaspoon each of soy sauce and toasted sesame oil, and half a tablespoon each of garlic oil and ginger water.

Top with toasted peanut and sesame and sprinkle over minced scallion and cilantro.

Serve alongside you tiao, pea chips, grilled rice cake, tortilla chips or crunchy toast, and stir it all together before dipping.