Steps

1. Cut Pork Belly 50g into bite-sized pieces.
   🕒 01:08
2. Cut Thick Fried Tofu 1 pack (approx. 200g) in half horizontally, then cut into diagonal triangles.
   🕒 01:08
3. Boil the cut Thick Fried Tofu in boiling water for about 2 minutes to remove excess oil.
   🕒 01:53
4. Add Bamboo Shoots 50g to the same boiling water and blanch. Drain in a colander and pat dry.
   🕒 02:25
5. Cut Bamboo Shoots 50g, Shiitake Mushrooms 50g, and Green Pepper 1 into bite-sized pieces respectively.
   🕒 00:54
6. Thinly slice Leek 1 tbsp, Ginger 1 tbsp, and Garlic 2 cloves.
   🕒 00:54
7. In a frying pan, add Pork Belly 50g, Leek 1 tbsp, Ginger 1 tbsp, and Garlic 2 cloves. Stir-fry over medium heat until fragrant.
   🕒 02:54
8. Once fragrant, drizzle in White Sesame Oil 1+ tbsp and reduce heat to low.
   🕒 03:55
9. Add Doubanjiang (Spicy Bean Paste) 1 tsp and stir-fry. When fragrant, add Sweet Bean Paste 3 tbsp and stir-fry further.
   🕒 03:55
10. Add Shaoxing Wine 2 tbsp and Soy Sauce 1 tbsp, then add approx. 300ml of the water used to boil the tofu.
    🕒 04:52
11. Add the Thick Fried Tofu, Bamboo Shoots, Shiitake Mushrooms, and Sugar 2 tsp.
    🕒 05:24
12. Once boiling, reduce heat, cover with a lid, and simmer over medium heat for 6 minutes.
    🕒 05:24
13. After simmering, add Chicken Bouillon Powder 1/2 tsp and mix well.
    🕒 06:22
14. Drizzle in Beaten Egg 2.
    🕒 07:00
15. Scatter Green Pepper, cover with a lid again, and cook for 1 minute.
    🕒 07:23
16. When the egg is half-cooked, drizzle in Sesame Oil 1+ tbsp and Chili Oil (to taste), then serve. [Here's the trick!] Instead of using a cornstarch slurry, using beaten egg results in a nutritious and home-style dish that pairs perfectly with rice.
    🕒 07:46