The smell in the kitchen right now is remarkable. This time we used dark brown sugar for sweetness. The quality of the soy sauce matters too, but what matters most is the quality of the fried shallots. You cannot get that braised aroma from raw shallots alone — Cheng Chi is what people in the trade reach for, and the secret weapon behind a good many well-known kitchens.


Ingredients:
Pork lard 1.5 tbsp
Minced pork 720 g
Naturally brewed soy sauce 114 g
Cheng Chi fried shallots 85 g
Dark brown sugar 22 g

Rice wine 90 g
Water 210 g


Method:
1. Heat a little oil in a wok.


2. Break up the minced pork, then add the fried shallots.


3. Keep frying gently over a low heat.


4. Add the dark brown sugar and stir for a while.


5. Add the soy sauce and fry until fragrant.


6. Add the water and rice wine, bring to the boil, then turn the heat down.


7. Cover and simmer gently, stirring occasionally so nothing catches, for about 50 minutes. This is a thicker recipe, so when it is done it will look glossy and rich — and the aroma is considerable.