Rice Cooker Danshui A-gei

Steps

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1. 1
   Heat sesame oil, add ground pork and stir. Add dried shrimp, white pepper, soy sauce, fried shallots, and a little water. Cook just until fragrant — no need to fry it dry.
   ▶ ≈0:25
2. 2
   Break up the pork to release the juices, then add the softened, trimmed glass noodles. Mix well and remove from the pot to drain, so the noodles don't turn too soft to wrap.
   ▶ ≈1:06
3. 3
   Check the fried tofu for any rancid oil smell; if present, rinse with hot water or wash off the greasy parts, then pat dry.
   ▶ ≈1:41
4. 4
   Cut a slit about 1cm wide on the larger side of each tofu pouch, then scoop out some of the inner tofu to make room for the filling.
   ▶ ≈2:00
5. 5
   Stuff the noodle-pork filling into the tofu pouch opening, pushing it in tightly with chopsticks while tidying the seam.
   ▶ ≈2:30
6. 6
   Dip your hand in a bit of drinking water, then take some fish paste (or squid/shrimp paste) and smear it over the opening to seal it, using enough to prevent leaking.
   ▶ ≈3:12
7. 7
   Place the stuffed tofu into the rice cooker's inner pot, add one cup of water to the outer pot, set it on a steaming rack, and steam until the cooker switches off.
   ▶ ≈4:13
8. 8
   While steaming, blend washed and chopped chili, garlic, sugar, thick soy paste, ketchup, and water into a smooth sauce base.
   ▶ ≈4:35
9. 9
   Pour the sauce base into a saucepan and bring to a boil; meanwhile mix rice flour with water to make a slurry.
   ▶ ≈5:41
10. 10
    Once the sauce boils, adjust the sweetness or saltiness to taste, and skim off any surface residue to avoid cloudy foam after thickening.
    ▶ ≈6:48
11. 11
    Turn off the heat, stir the rice flour slurry again, then swirl the pot while slowly pouring in the slurry to thicken without clumping. Turn heat back to medium until thickened, then turn off.
    ▶ ≈7:02
12. 12
    Once the steamed A-gei is done, drizzle with the freshly made sauce and serve.
    ▶ ≈7:43