To make the toasted rice, toast whole grains of rice gently in a pan over a medium heat until lightly coloured, and then crush using a mortar and pestle.

For the marinade, mix together the soy sauce, fermented black beans, Shaoxing wine, hot bean paste, Sichuan peppercorns and peanut oil.

Add the lamb strips and leave to marinate for 30 minutes.

Add the ground toasted rice and mix to coat the lamb strips well, then stir in 4 tablespoons of water.

Place lamb strips in a single layer directly onto the slotted base of a large bamboo steamer set over boiling water, and steam for 20 minutes. Scatter the coriander and spring onion over the lamb and steam for another minute.

Remove from the heat. You can transfer the lamb onto a plate or serve directly from the bamboo steamer, drizzled with the sesame oil. 

Serve this dish as part of a banquet – steamed fish with ginger and shallot, Chinese broccoli with oyster sauce, and a beef or pork stir-fry are all simple dishes that would make for an impressive spread. And don't forget the steamed rice.