Pork lard 1 tbsp
Minced pork 350 g
Rice wine 2 tbsp
Fine rock sugar 1 tbsp
Soy sauce 4 tbsp
Cheng Chi fried shallots 5 tbsp
1. Heat the lard in a wok and break up the minced pork, add the rice wine and stir, then the rock sugar and stir until it dissolves.
2. Add the soy sauce and stir until the meat has absorbed it, then stir in the fried shallots. That is your dry braised pork.