Ingredients
325 g (about 11.5 oz) pork, skin removed, 750 ml (about 3 cups) light second stock, 50 g (about 1.75 oz) each of soaked dried shrimp and green water (or plain water), 10 g (about 1/3 oz) dried flounder powder, and 600 g (about 1.3 lbs) tofu.
Seasonings
500 g (about 1 lb) peanut oil, 7.5 g MSG, 12.5 g salt, 15 g dark soy sauce, 15 g scallions, 0.5 g white pepper, 10 g wet cornstarch slurry, 20 g dry cornstarch.
Instructions
1. Finely chop the pork and fish into soybean-sized pieces; finely dice the dried shrimp. Cut the tofu into 30 small blocks, each 5 cm long, 4 cm wide, and 2.5 cm high (about 2 x 1.5 x 1 inches).
2. Place the pork and fish in a bowl, add 10 g salt and 0.5 g MSG, then stir and beat the mixture until it becomes sticky and elastic. Add 10 g each of dried shrimp, water, dried starch, and scallions, along with 5 g dried flounder powder, and continue beating for about 2 minutes to form the filling. In each piece of tofu, carve a small hole measuring 2.5 cm long and 1.5 cm wide, then stuff each hole with 20 g of the meat filling.
3. Heat a wok over medium heat, add 25 g (about 2 tablespoons) of oil, then place the stuffed tofu pieces in one by one, adding oil twice more during frying (about 25 g each time), fry until both sides are golden brown, remove and transfer to a clay pot, add broth, salt, and MSG, cover and simmer over medium heat for 2 minutes until cooked, add soy sauce for color, thicken with a cornstarch slurry, drizzle with 25 g (about 2 tablespoons) of oil and toss to combine, then plate, sprinkle with scallions, dried flounder powder, and white pepper, and serve.