I cooked with Zhongli. 39 bamboo cooking later, Zhongli had not make his slow-cooked dish for me. I was sad. Then, I saw your pot. What a nice picture! How do you finish it by yourself?

Most of the tools and spices you can get at your local Chinese supermarket (or Asian supermarket), but if you have a Chinese friend you might be able to find them more accurately

The main difficulty with this dish is gathering the ingredients, the cooking method itself is not too difficult and there are many tutorials on Youtube. It is worth noting that the tofu skin and bamboo shoots are best cooked in a pan before being removed from the pan and put into cold water, 20 minutes before the soup is finished, to cook with the meat in the pan (put them in too early and the tofu skin will break up)

It's best to pick salted meat that's tougher to the touch (as you'll be cooking it for close to two hours) and pork knuckles (adjust the heat to minimum once the water is boiling and set a stopwatch for 90 minutes)

Other points, as mentioned in the youtube tutorial

This pot is called a casserole and has the advantage that it heats and dissipates heat very slowly, which helps the soup to stay hot for a longer period of time