Szechuan Pork in Spicy Broth



150g pork chops or pork butt (highly recommend the butt)
1 small bunch of water spinach, root removed and cut into sections
pinch of salt
4 tablespoons starch (recommend potato starch or sweet potato starch)
1 tablespoon Chinese cooking wine
1+1/2 tablespoons water or slightly more if needed.
2 green onions, white part cut into 2cm long and green pert chopped
2 star anises
5-8 dried chili pepper
1/2 teaspoon Sichuan pepper
1 tablespoon doubajiang
1 teaspoon dou-chi (otpional)
water as needed
1+2 tablespoons cooking oil
3 garlic cloves, sliced
1 thumb ginger, sliced
coriander for garnishing