Tofu (I prefer silken, but you can use firm) • (for 500ml water to blanch tofu) Salt • Cooking oil • Szechuan peppercorns (optional) • Garlic (finely chopped) or 1 heaped teaspoon of garlic paste • thumb-sized piece Ginger (finely chopped) or 1 heaped teaspoon of ginger paste • Doubanjiang and/or Gochujang • Lao gan ma crispy chilli oil • Minced pork • Leek or white part of spring onion (diced) • Sake • Soy sauce •
Pork intestines • Red bell pepper • Green bell pepper • Red onion • Dried chili peppers • Garlic • small piece Ginger • Scallions • Lettuce or cabbage (for base) • Soy sauce • Shaoxing wine • Salt •
ea mustard greens (select one with large leaf stems) • shallots (sliced) • green onions (quartered) • red Thai chili (whole) • rock sea salt • sugar • water • rice water
Pasta • spring greens (30g water dropwort, wild chive) • Olive oil • Minced Garlic • Peperoncino (dried chili peppers) • grated Grana Padano cheese • Salt • Black Pepper