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A braised minced pork that is hard to get wrong
Ingredients:
Pork lard 2 tbsp
Skinless minced pork 1200 g
Black bean soy sauce 166 g
Cheng Chi shallot sauce 250 g
Fine rock sugar 40 g
Water 500 g
Method:
1. Put 2 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 until it dissolves.
3. Add the soy sauce and stir until the meat colours and the liquid has almost gone.
4. Add the water and the Cheng Chi shallot sauce, bring to the boil, then cover and simmer gently for 50–60 minutes. (The lower the heat and the longer the time, the more aromatic it gets.)
5. Stir now and then so nothing catches on the base.
6. When the whole pan has thickened slightly, it is done.
56 g of dried salted yi mian makes one bowl once cooked, which is not a great deal.
Bring 5 bowls of water to the boil, add the noodles and cook for 2 minutes 50 seconds, then drain into a bowl for dry noodles.
A spoonful of the braised pork on top and a little blanched bok choy — and there is your bowl.