Made this dish this afternoon for our Friday church potluck. The tofu is cut and pan fried first and separate from the rest of the ingredients. The black fungus is “爆/Bao” in oil next by itself with some dark soy sauce and sesame seed oil to bring out its fragrance. Next the ground pork is stir fry with shallots dark soy sauce and a little water is added later to make some gravy. The tofu and black fungus is added back to the frying pan and stir in to absorb the soy sauce gravy. Other seasoning include my standard seasoning, that is, white ground pepper, garlic powder and onion powder. The crunchy black fungus is reminds me of pigs ears.
Cooked for an army again today!