Ingredients:
Minced pork (belly) 600 g, cooking rice wine 4 tbsp
Fine rock sugar 2 tbsp, soy sauce 6 tbsp
Cheng Chi fried shallots 60–100 g
Water 280 cc
Method:
1. Fry the minced pork until it turns white and breaks apart, then add the rice wine and keep stirring.
2. Add the rock sugar and stir for a while.
3. Add the soy sauce and stir until you can smell it.
4. Add the fried shallots and stir until the shallot aroma comes up.
5. Add the water and keep stirring so nothing catches on the base.
6. Keep going until it thickens, then turn the heat down. (When the liquid has cooked away,
the pork darkens and starts to release its fat — that is when it is ready.)
Depending on what you want it for, add water, soy sauce and rock sugar to taste, bring to the boil, then add
fried shallots for aroma and simmer gently — on the hob or in a rice cooker — into the soupy version.