Steps

1. Rehydrate 5g wood ear mushrooms in hot water, squeeze out excess water, and finely chop.
   🕒 00:48
2. Finely chop 5g garlic and 5g ginger separately.
   🕒 01:40
3. Add 2 tsp lard to a clay pot and heat over medium heat.
   🕒 00:32
4. Add 120g ground pork and stir-fry, seasoning with salt and pepper to taste.
   🕒 01:31
5. Once the ground pork changes color, add the minced garlic and ginger and stir-fry until fragrant.
   🕒 03:30
6. Add 180cc water, 1 tbsp sake, 1 tsp chicken bouillon powder, 2 tsp soy sauce, 2 tsp oyster sauce, and black pepper to taste. Mix and bring to a boil. 【Tip!】 If you don't have oyster sauce, you can substitute it with a pinch of sugar and the same amount of soy sauce.
   🕒 04:35
7. Add the chopped wood ear mushrooms to the boiling broth.
   🕒 05:36
8. Cut 350g silken tofu into about 15 bite-sized pieces and add them to the pot.
   🕒 06:10
9. Gently mix everything and simmer for 2-3 minutes to allow the tofu to absorb the flavors.
   🕒 06:17
10. In a separate bowl, mix 2 tsp potato starch and 1 and 1/2 tbsp sake to make a slurry.
    🕒 07:02
11. Turn off the heat once, then gradually pour in the potato starch slurry while quickly stirring the entire mixture to thicken.
    🕒 09:32
12. Drizzle in 1/2 tbsp sesame oil and mix to combine.
    🕒 09:50
13. Serve in a bowl, garnish with scallions to taste, and drizzle with chili oil to taste.
    🕒 10:00