Steps

1. Slit the **Manganji Pepper (1)** lengthwise, remove the seeds, and cut into **bite-sized pieces**.
   🕒 01:47
2. Pour hot water over the **Deep-fried Tofu (2 pieces)** to remove excess oil. Cut into **four pieces** and make a cut about halfway through the thickness.
   🕒 02:55
3. Finely chop the **Shiitake Mushroom (30g)** and **Onion (50g)**.
   🕒 03:40
4. In a bowl, add the **Pork Mince (50g)**, **Cooking Sake (Rice Wine) (1 tbsp)**, **Soy Sauce (1 tsp)**, **Pepper (a pinch)**, and **Salt (a pinch)**. Mix well until it becomes sticky.
   🕒 03:50
5. Once the meat mixture is sticky, add the **minced Ginger (1 tsp)**, **minced Green Onion (1 tbsp)**, the chopped **Onion (50g)**, and **Shiitake Mushroom (30g)**. Mix thoroughly again.
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6. Finally, add **Sesame Oil (1 tbsp)** and mix.
   🕒 05:28
7. Stuff the prepared meat mixture into the cuts of the **Deep-fried Tofu**.
   🕒 06:05
8. In a bowl, combine **Cooking Sake (Rice Wine) (2 tbsp)**, **Soy Sauce (3 tbsp)**, **Oyster Sauce (1 tbsp)**, **Sugar (2 tbsp)**, **Soup Stock (250ml)**, and **Pepper (a pinch)** to create the sauce.
   🕒 08:01
9. Heat **Pure Sesame Oil (1 tbsp)** in a frying pan. Place the **Deep-fried Tofu** with the meat-stuffed side down and arrange them in the pan.
   🕒 07:28
10. Once the meat surface is browned, flip the tofu and add the prepared sauce.
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11. Bring to a boil over high heat, then cover with a lid and simmer over low to medium heat for **5-6 minutes**. This steaming process helps to enhance the flavor.
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12. Reduce the heat, and gradually add the **Potato Starch Slurry (1 tbsp)** in two portions while checking the consistency to achieve the desired thickness.
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13. Finish by drizzling **Sesame Oil (1 1/2 tbsp)** over the dish.
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14. Add the **Manganji Pepper**, cover with the lid again, and simmer for about **2 minutes**. Once the Manganji Pepper is lightly cooked, it is ready. Enjoy!
    🕒 12:49