-
1
Roughly grind up the fatty bits of pork in a food processor.
-
2
Chop up the leek roughly.
-
3
Cut the garlic scape stems into 4 cmlong pieces.
-
4
In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems.
-
5
Take the tofu and garlic steams out just before the water comes to a boils.
-
6
Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture.
-
7
Heat up a wok over high heat.
-
8
When the wok is hot add oil, swirl it around and pour out.
-
9
Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry.
-
10
When the meat becomes crumbly, add the garlic scape and the ingredients marked with and continue stir frying.
-
11
Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface.
-
12
Add the tofu from Step 3.
-
13
Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes.
-
14
Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion.
-
15
Swivel the wok and the ladle around at the same time.
-
16
When the sauce has thickened, add the vinegar and leek.
-
17
Turn the heat to high, and drizzle in sesame oil around the sides of the wok.
-
18
Shake the wok so that the oil sinks to the bottom too.
-
19
Add sansho pepper to taste.
-
20
Bon appetit.
