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PdfSoak knots and shiitake: Soak 200 grams dried beancurd knots in warm water for 20-25 minutes until pliable but still with some bite. Separately soak 6 dried shiitake mushrooms in 350ml warm water for the same time. Drain the knots and squeeze out excess water. Reserve 300 milliliters reserved shiitake soaking liquid of the mushroom soaking liquid, straining out any grit. Slice the rehydrated mushrooms.
Blanch the knots: Bring a pot of water to the boil and blanch the knots for 1 minute. Drain well.
Aromatics: Heat 1 tablespoons neutral oil in a wok or heavy pot over medium heat. Add 15 grams ginger, sliced, 3 garlic cloves, smashed, scallion whites, and 2 star anise. Fry until fragrant, about 1 minute.
Build the braise: Add the sliced shiitake and blanched knots. Stir to coat, then add 3 tablespoons light soy sauce, 1 tablespoons dark soy sauce, 2 tablespoons Shaoxing wine, 15 grams rock sugar or brown sugar, and 300 milliliters reserved shiitake soaking liquid. Bring to a simmer.
Braise and reduce: Simmer uncovered over low-medium heat, stirring occasionally, until the liquid has reduced to a thick, glossy glaze that coats the knots. This is where the flavour concentrates — don't rush it.
Finish: Off the heat, stir through 1 teaspoons sesame oil and the scallion greens. Serve warm as a side or over rice.