Steps

1. Freeze firm tofu (1 block) overnight, then open the package and microwave on 600W for 4 minutes. (This is the key!) Freezing and microwaving makes it easier for the tofu to absorb flavors.
   🕒 01:26
2. Tear the microwaved firm tofu into large bite-sized pieces by hand.
   🕒 02:31
3. Lightly squeeze out excess water from the torn tofu.
   🕒 03:06
4. Slice bitter melon (100g) into 5mm thick pieces, briefly blanch, and pat dry.
   🕒 03:13
5. Heat 2 tbsp of sesame oil (Taihaku) in a frying pan over high heat. Stir-fry 3 eggs until half-cooked and set aside.
   🕒 03:41
6. In the same pan, add pork belly slices (100g) and stir-fry over medium heat until the redness disappears.
   🕒 04:21
7. Once the pork turns white, add 1 tbsp of sesame oil (Taihaku), then add minced garlic (1 tsp) and minced ginger (1 tsp) and stir-fry until fragrant.
   🕒 04:51
8. Add doubanjiang (1/3 tsp) and stir-fry until fragrant, then combine with the pork and aromatics.
   🕒 05:12
9. Add cooking sake (2 tbsp), soy sauce (1 tsp), seasoning sauce (2 tbsp) (or soy sauce), and sugar (1/2 tsp) and mix.
   🕒 05:43
10. Add the blanched bitter melon, drained tofu, and wood ear mushrooms (50g).
    🕒 06:00
11. Add about 200ml of water, enough to submerge about 1/3 of the ingredients, and mix everything together.
    🕒 06:17
12. Cover and simmer over medium heat for 3 minutes.
    🕒 06:56
13. Remove the lid, check that the liquid has reduced, and add a pinch of pepper.
    🕒 07:18
14. Return the previously stir-fried eggs to the pan and mix gently.
    🕒 07:42
15. Finally, drizzle with 1 tbsp of sesame oil and it's ready.
    🕒 08:24