preparation

• Heat half of the sunflower oil. Add in succession the finely chopped shalot, 2 finely chopped garlic cloves, 15 grams of fresh ginger root finely chopped, the chilli chopped, the anise star, chili flakes and the Szechuan pepper. Let everything simmer for 10 minutes on very low heat. Then add the tomato paste. Stir well. And then the sesame seeds and the rest of the sunflower oil. Let everything simmer for another 10 minutes. Then put it away and let it work together for at least an hour.
• For the ginger cream, mix the rest of the ginger (finely grated), the ginger syrup, finely crushed garlic clove, squeezed lime juice and plenty of salt.
  In a pan, bring water to a boil. Cut the oxheart cabbage into coarse strips and let it boil for 2 minutes (blanch). Then take them out and let them drain.
• Now mix the soy sauce with your dragon oil.
  Spread the ginger cream on a bowl. Divide the oxheart cabbage over it. Then sprinkle your dragon oil on top (scoop well from the bottom so that you take everything that is in the oil in your spoon.