@middleclasstool@phire.place just use the recipe and video from Made With Lau for technique
Hold on the meat. Skip the chicken broth, use Lee Kum Kee mushroom bouillon powder. Get a bunch of good Chinese dried shiitake mushrooms, soak that for a few hours, use the water for broth and add some of the black tea as suggested. Slice the softened mushrooms and add to it as a topping along with Chinese red fermented beancurd in a jar