Fu qi fei pian

Step 1: Soak 1 ⅓ lb beef shin in cold water for 20 minutes. Put it and 10 ½ oz honeycomb beef tripe in a pot of cold water, bring to the boil, boil for 5 minutes, then drain and rinse.

Step 2: Return to the clean pot with 8 ¼ cups water, 1 oz fresh ginger, 3 spring onions, 2 star anise, 1 cinnamon stick, 2 bay leaves, 1 tsp Sichuan peppercorns, 3 tbsp soy sauce and 1 tsp salt. Simmer gently, covered, for 1½ hours, then lift out the tripe, which should be tender but still slightly springy.

Step 3: Simmer the beef for 30–45 minutes more, until a chopstick goes through the shin easily. Leave it to cool in the liquid.

Step 4: Chill the beef and tripe, covered, until completely cold and firm. Keep 4 tbsp of the braising liquid.

Step 5: Slice the beef as thinly as possible across the grain and cut the tripe into thin strips. Common mistake: slicing while warm; the shin crumbles and you get thick, chewy pieces.

Step 6: Mix 6 tbsp chilli oil with sediment, 1 tsp ground roasted Sichuan pepper, 2 tbsp soy sauce, 1 tsp sugar and the reserved braising liquid.

Step 7: Toss the meat with the dressing and 1 celery stick, pile onto a plate and top with 1 ⅜ oz roasted peanuts, 1 tbsp toasted sesame seeds and 1 handful coriander if using. Serve cold. Keep the dressed meat in the fridge and eat within 2 days.