Ingredients
300g minced pork
7 - 8 dried mushrooms
4 - 5 red shallots/small red onions, sliced
100ml - 120ml water/chicken stock
Fresh Bean Curd - 2 pcs ( steam it for 10 minutes)
Seasonings
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
some corn flour
* you may add more to your liking
Sauce
1 tbsp Dark Soya Sauce
1 1/2 tbsp Light Soya Sauce
1/2 tbsp Rock Sugar
Dash of White Pepper
Pinch of 5 spice powder (we don't like it too strong so I only added a pinch)
1 tbsp Rice Wine (I used ginger wine)
Method
Season minced pork with seasonings.
Soak mushrooms in water and slice it.
In a heated wok, add 1 - 2 tbsp oil, fry sliced shallots until brown and crispy.
Add mushroom and fry till fragrant. Add minced meat and stir fry until 70% cooked.
Add sauce ingredients (please feel free to adjust according to taste).
Add water/chicken stock and simmer on low heat for one hour. Turn off heat and if possible leave the minced meat over night (I usually cook this in the morning with my thermal pot and we have it for dinner).
Heat up again and pour on top of bean curd & garnish with chopped scallion.
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