Lovely. And in with a little bit of oil. While that's getting nice and hot, I'm gonna marinate the pork.

I think you should drink the fat. Yeah.

You know when the wok's hot enough, when you start to see a little bit of smoke just coming off the surface of the oil and sometimes you can see the oil glisten as well.

Has somebody been drinking my fat?

Set all but two tablespoons of oil aside for the sauce.

And some soy and some oil, and just give that a good mix.

The wok is nice and hot. A little bit of oil. You can use groundnut oil or vegetable oil.

Hey, you try that eucalyptus, girl? Thanks, Yogs.

Oh, we're supposed to just get him a ticket? That guy is always mooching off of us.

A hot and sour soup base gotta have the hot, so it gotta have the chilli. Oil into the wok.

When it starts to glisten, you know that it's ready. That's nice and hot.

So in with some corn oil. Okay. Give that a good swirl. This is really simple, right?

In with a little bit of oil, and now with the chillies. Let's throw these little ones in first. And a bit of these, and the beans.

You can take some caster oil, there's eating spicy foods. Great. We will do all of those.

Because it's so hot, you need sun cream. It's all oily and yucky! Yuck!

I don't know, his hair never really bothered me that much, and you know it was always more crunchy than it was greasy.

Look, what can I do to show you how much I want you to be there? You could drink the fat.

Into the wok with some oil and add about 200g of oyster mushrooms. They'll soak up all the juices left from the beef.

That's the equivalent of you filling up your car with gas in 1998, waiting until 2011, and now you can drive to Jupiter and back twice.

Back onto the wok, now. So, I'm going to heat the mushrooms, and it's going to be cooking in the oil that's had all the flavors from the meat.