Steps

1. Cut 1/2 onion into 1cm thick wedges.
   🕒 00:50
2. Drain 1 block of firm tofu and cut into 1cm thick, 4-5cm squares.
   🕒 01:24
3. Lightly pound 200g of pork shoulder with the back of a knife and make shallow cuts along the grain. Cut into pieces roughly the same size as the firm tofu.
   🕒 01:52
4. Season both sides of the pork shoulder arranged on a tray with salt and pepper.
   🕒 03:10
5. Arrange firm tofu on a tray and coat evenly with 1 beaten egg. (Key tip: Coating with egg before searing helps the flavor adhere well to the surface without making the inside too salty, allowing you to enjoy the tofu's natural taste.)
   🕒 03:52
6. Heat 2 tbsp of white sesame oil in a frying pan. Sear the egg-coated firm tofu over medium-low heat until golden brown on both sides. Remove from pan and set aside.
   🕒 04:06
7. Add 2 tbsp Shaoxing wine, 1 tsp soy sauce, and 1 tsp oyster sauce to the pork shoulder and mix well to marinate.
   🕒 04:58
8. Lightly coat the marinated pork shoulder with a pinch of all-purpose flour. (Key tip: Coating with flour after marinating prevents the flavor from becoming diluted when braised.)
   🕒 05:37
9. In the same frying pan, sear the pork shoulder until fragrant and browned on both sides. Remove from pan and set aside.
   🕒 05:56
10. In a bowl, combine 2 tbsp Shaoxing wine, 1 tbsp oyster sauce, 3 tbsp soy sauce, 2 tbsp sugar, a pinch of pepper, and 4 tbsp water. Mix well to create the sauce.
    🕒 07:11
11. Add 2 tbsp of white sesame oil to the frying pan used for the pork and tofu. Add the onion, 1 clove of garlic, 1 clove of ginger, and 1 red chili pepper. Stir-fry until the onion is softened and fragrant.
    🕒 06:40
12. Add the prepared sauce mixture to the frying pan and bring to a rolling boil. (Key tip: A rich flavor can be achieved with just water, without using soup stock.)
    🕒 08:58
13. Return the pork shoulder and firm tofu to the frying pan with the braising liquid. Cover and simmer over medium heat for about 2 minutes.
    🕒 09:14
14. Transfer the contents of the frying pan to a clay pot and simmer for another 2 minutes.
    🕒 10:24
15. Top the braised dish with green onions to taste and drizzle with 2 tbsp of sesame oil for finishing.
    🕒 11:28