1 packet dried beancurd skin, soaked until soft, cut into pieces
4 whole eggs, boiled
4 beancurd puffs, cut in halves
Directions Prep:3hr › Cook:1hr › Ready in:4hr
Marinate pork with pepper, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sesame oil for 3 hours.
Under low heat, fry sugar until it melts and turns brown.
Turn the stove on to high heat. Add garlic, mushroom, 3 tbsp of dark soy sauce and pork. Cover the claypot with a lid for 5 minutes. Stir to make sure that the meat is covered with the soy sauce mixture and then keep covered for another 5 minutes.
Next, put in the chestnuts and add hot water.
Once the mixture boils, put in the beancurd skin and turn the heat down to low and simmer for 15 minutes.
Lastly, put in the egg and beancurd puffs and allow it to boil for 45 minutes. Let it cool and serve.