Ingredients
400 g (about 14 oz) firm tofu, 50 g (about 1.8 oz) pork belly, 3 dried black fungus (wood ear mushrooms).
Seasonings
Chopped green onion, sliced ginger, Sichuan peppercorns, and star anise, a pinch each; 1 teaspoon salt, 1 teaspoon MSG (optional), 1/2 teaspoon sugar, 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 2 teaspoons water starch slurry, light broth as needed, and 1000 g (about 4 cups) vegetable oil (about 75 g/1/3 cup will be absorbed).
Preparation
1. Rinse the pork belly, pat it dry, and slice it into large pieces.
2. Soak the wood ear mushrooms in warm water until soft, remove the tough stems, rinse clean, and tear into small pieces.
3. Trim the tough outer edges from the tofu, rinse, and cut into large pieces.
4. Bring water to a boil in a pot, add the tofu pieces and blanch briefly, then drain well.
Steps
1. Heat oil in a wok until it reaches about 80% hot (350°F/175°C), then add the tofu pieces and deep-fry until golden brown, then remove and drain.
2. Heat the remaining oil in the wok, then add scallions, ginger slices, Sichuan peppercorns, and star anise, and stir-fry until fragrant.
3. Pour in the cooking wine, add the sliced pork belly and stir-fry until it changes color, then add the wood ear mushrooms and stir-fry until well combined.
4. Add fresh broth, soy sauce, and sugar, bring to a boil, then add the tofu pieces, reduce the heat to low, and braise until the flavors are absorbed.
5. When the sauce thickens, add salt and MSG, then remove and discard the Sichuan peppercorns and star anise.
6. Return to high heat to reduce the sauce, thicken with a cornstarch slurry, drizzle with a little oil for shine, then transfer to a bowl and serve.