No star anise, no five-spice, no braising powder, no braising essence, no fried garlic, no sesame paste — none of it is needed.

Get the right fried shallots and even a small amount will be aromatic. Add more, and the whole street knows.

 
Traditional old-fashioned braised minced pork
Ingredients: 
Minced pork belly 600 g
Pure pork lard 1–2 tbsp
Water 600–700 g

 

Seasoning:
Cooking rice wine 2 tbsp  
Fine rock sugar 2 tbsp

Naturally brewed soy sauce 9 tbsp

Cheng Chi fried shallots 5 tbsp

 

Method:

1. Heat the lard in a wok and break up the minced pork.

2. Add the rice wine and stir, then the rock sugar, and stir until it dissolves.

3. Add the soy sauce and keep stirring until it smells right.

4. Add the fried shallots and fry until fragrant, then add the water, check the seasoning, and braise for 40–60 minutes.

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