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Dark soy or mushroom soy (what I think they call "dick yau")
About 2 teaspoons of sugar
If desired, chopped garlic and/or dash of ground pepper, preferably black
Fry diced onions in large saucepan until half cooked on high heat - I do not use any oil. Toss in the ground pork & fry until half cooked. Add pepper, chopped garlic, sugar & soy sauce (light & dark) Use your own imagination & taste as to quantity. Let the whole thing cook on medium heat
Fry separately with a little cooking oil the diced potatoes on their own (I use frozen diced potatoes sometimes called hash already diced). When the minchi is ready, add potatoes to the minchi to serve, Or you can serve the potatoes on the side as they will become soggy (this is the way my kids like it) (if the minchi is oily - the oil actually comes from the meat, then scoop up only the minchi & leave the oil in the pot - that is, squeeze or press out the oil with each scoop).
Recipe provided by Fernanda Ho of Casa de Macau, Vancouver, Mike Guterres, President..
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