Minced pork 600 g
Cooking rice wine, a splash
Soy sauce 94 g
Shallot sauce 168 g
Fine rock sugar 35 g
Water 268 g
Method:
1. Break up the minced pork in a frying pan over a medium heat, then add the rice wine and keep stirring.
2. Add the soy sauce and stir until you can smell it,
then add the shallot sauce, rock sugar and water.
3. Keep stirring until it thickens. Done.
What it is like: a strong, deep aroma and a good red colour. It is on the rich side — which is exactly why it tastes the way it used to.