Because we knew you were all wondering xx Mince: - 300g beef mince (not lean) - 2 garlic cloves minced - 1 small knob ginger minced - 1/2 tsp Sichuan pepper ground - 1/2 tsp chilli powder - 2 tbsp Chinese bean paste (doubanjiang) - Splash Shaoxing wine - X2 room temp eggs Crumbing: - 1 cup panko - 1/4 cup white flour - 1 egg whipped - 1 litre neutral oil for deep frying Whipped tofu: - 250g classic tofu - 1 tbsp lemon juice - Salt - 2 garlic cloves To plate: - 1 scallion chopped - 2 tbsp lo gan ma chilli crispy IYKYK Notes: - Room temp eggs into boiling water with a splash of vinegar for 6 minutes then straight into an ice bath - Split mince into 2. One half gets crisped up in the pan with the aromatics above. Allow to cool before combining with the raw mince - Season all crumbing stations with salt - Flatten meat mixture into the palm of your hand, the larger the surface area the better (just made sure it’s even), place a peeled soft boiled egg into the middle and cup the...