Step 1

Place pork in a mixing bowl. Add scallions, ginger, 1/4 teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil.

Step 2

Gradually add water to the meat while swirling in one direction until no more liquid can be seen.

Step 3

Add the remaining salt to the celery then leave to rest for 10 minutes. Squeeze out excess liquid then add to the meat. Mix well with coriander.

Step 4

Soak shiitake mushrooms in water (ideally overnight) then chop into small pieces (remove the stem).

Step 5

Place chicken in a mixing bowl. Add salt, Sichuan pepper / five-spice and soy sauce.

Step 6

Gradually add 5 tablespoons of the water in which the mushrooms have been soaked to the meat while swirling in one direction until no more liquid can be seen.

Step 7

Add chopped mushrooms and water chestnut. Place scallions on top of the mixture. Pour hot oil over then mix well.

Step 8

Heat up oil in a wok / frying pan. Pour in the egg when the oil smokes. Dish out as soon as there is no more liquid. Coarsely chop when it cools down.

Step 9

Add Chinese chive, wood ear mushroom, salt and sesame oil. Mix well.

Step 10

Blanch tofu in boiling water for 2 minutes. Drain and cut into small pieces.

Step 11

Briefly blanch pak choi then chop small. Add 1/4 teaspoon salt. Leave to rest for 10 minutes then squeeze out excess liquid.

Step 12

Heat up oil in a wok / frying pan. Add scallions, carrot and the remaining salt. Fry until soft.

Step 13

Put all the ingredients into a bowl then mix well.