around 100 grams pork

washed, rinsed and dried up

cover with pastic wrap, put in freezer until half frozen

when frozen the pork will be easier to cut into thin slices

carefully cut like this then cut in thin slices

marinade: 1 tsp shaoxing wine,

1 tsp light soy sauce, a pinch of sugar

1/2 tsp water, stir well

1 tsp corn starch, 1 tsp sesame oil

cover with lid, put in fridge for 1 hour

put 1 tbsp bamboo strips in boiling water

turn to medium heat, cook for 2 mins

take out the bamboo strips, wash, rinse and drain, set aside

2 washed, soaked and drained chinese mushrooms, cut into strips

1 fungus, soaked, washed and dried up with kitchen paper

cut off the hard object

because it is large, cut it into smaller pieces

roll it up, cut it into thin strips

2 ginger slices, cut into dices

150 grams tofu (medium firm), washed and rinsed

cut into strips, soak tofu strips in water

7 tsps corn starch, 25 ml water, stir well

an egg put in 1 tsp water, beat well

soup bowl: 2 coriander, take off the leaves

2 tsp chinkiang vinegar, 1 tsp white vinegar essence

1/3 tsp white pepper, 1/2 tsp chilli oil, 1 tsp sesame oil

hot pan, medium high heat, 2 tsp oil

put in diced ginger, push the ginger to the side of the pan

put the pork strips, fry one side around 1 min

flip around the meat, don't let the meat stick together

put in chinese mushroom strips and saute well

put in fungus strips and bamboo strips, stir well

put in 600 ml boiling water, turn to low heat

put in seasoning: 1/3 tsp dark soy sauce

1 tsp light soy sauce, 3 tsp Lee kum kee chilli bean sauce

2 tsp chicken powder, 1/2 tsp sugar

3/4 tsp salt, turn to high heat

stir well and add in thinkener

keep stirring, caution: it may easily get burned

when it boils, turn to low heat

pour in egg water then count to 20

now the soup is reboiling, gently stir, turn to high heat

add in tofu strips, bring to boil

the soup is boiling, turn off the heat

pour the boiling soup into the soup bowl, stir well

Thanks for watching see you again next time