Sichuan water-boiled beef (Shuizhu niurou)

1. Slice the sirloin thinly across the grain and knead it with the soy sauce, Shaoxing rice wine, cornflour and 3 tablespoons of water until the meat has absorbed the liquid.

2. Toast the dried chillies and Sichuan pepper in a dry pan until fragrant, then chop coarsely; cut the Chinese cabbage into strips and finely chop the garlic and ginger.

3. Stir-fry the Chinese cabbage and bean sprouts in 1 tablespoon of oil in the wok for 2 minutes, season with salt and pile them in the bottom of a deep bowl.

4. In the remaining 2 tablespoons of oil, fry the doubanjiang for half a minute, then the 5 garlic cloves and the ginger, pour in the water and bring to the boil.

5. Lower to a gentle simmer, slide the beef slices in one by one and cook for just 1-2 minutes until barely done; pour them with the broth over the bed of vegetables.

6. Scatter over the toasted chillies, Sichuan pepper and the 3 chopped garlic cloves, heat the 6 tablespoons of oil until smoking and pour it over so it sizzles; serve immediately with rice.

Tip: The hot oil at the end literally "explodes" the aroma of the spices – so make sure it's really hot. You don't drink the broth: lift the meat and vegetables out onto your rice.