INGREDIENTS
250 g
Pork neck
2
Garlic clove
2 tbsp
Ginger
1
Golden shallot, small
2 tbsp
Spring onion
2 tsp
Hoisin sauce
1 tbsp
Honey
1 tbsp
Oyster sauce
2 tsp
Soy sauce, light
1/2 tsp
Soy sauce, dark
1 1/2 tsp
Baking powder
30 g
Caster sugar
1 tbsp
Caster sugar
1 1/2 tbsp
Cornflour
1/4 tsp
Five-spice powder
220 g
Low-protein flour or plain flour
2 tsp
White sugar
3/4 tsp
Yeast, dried
2 tbsp
Vegetable oil
1/4 tsp
White vinegar
1 tbsp
Shaoxing wine
100 milliliters
Chicken stock or water
2 tsp
Red fermented beancurd (see note)