Fry the minced pork with Cheng Chi fried shallots and the smell is remarkable. Shopkeepers often tell us their customers see the pork cooking and come over, half excited and half curious, asking what on earth is in it.
Look at this bowl — you cannot buy it. I have put the idea to several douhua shops and every one of them said it could not be done. So do not just think about things: nothing happens until you actually make it.
Pork bone broth:
Ingredients: pork bones 1900 g, water 3800–5700 g, peeled garlic 80 g (a guide, not a rule)
Method: 1. Put the bones in a pan, cover with water and bring to the boil, then pour away the water and the scum.
2. Rinse the bones under clean water, put them in a large pot with fresh water and the garlic and bring to the boil,
then turn the heat down and simmer until the broth turns milky white.
3. Once cool, portion into small bags and freeze.
For the fried minced pork:
Minced pork (belly, skin on) 700 g
Black bean soy sauce 100 g
Cheng Chi shallot sauce 150 g
Red rock sugar 25 g
Water 300 g
Method:
1. Put 1 tbsp of oil in a pan over a medium-low heat. Once hot, add the minced pork and break it up.
2. Add the rock sugar and stir for a while.
3. Add the soy sauce and stir until the meat colours and the liquid has almost gone.
4. Add the Cheng Chi shallot sauce and the water, bring to the boil, then cover and simmer gently for 20–30 minutes.
5. Stir now and then so nothing catches on the base.
6. When the whole pan has thickened slightly, it is done.
For the douhua: follow the instructions on your packet of douhua powder.
To serve:
1. Spoon out the douhua, add a little of the minced pork, pour over hot broth and scatter with chopped spring onion. Done.