Stewed Minced Pork with Preserved Bean Curd

When my homemade preserved bean curd "matured", I used it in the pork stew. My niece was here for dinner the other day and she doesn't like stew minced pork so much, but this recipe with preserved bean curd, she ask for more!
I like this dish simply because it is suitable for the old and young at home. It goes well with a bowl of hot steam rice! Also, its very rewarding especially with homemade preserved bean curd add in to make the taste unique. What I used:

• 500g Minced Pork (pork belly)
• 200g Shallot (chopped)
• 100g Garlic (chopped)
• 20g Ginger (chopped)
• 1/2cup Cooking Oil
• 4 pieces Preserved Bean Curd
• 4 nos Chinese Black Mushroom (medium - diced)
• 2 Tbsp "Shao Xing" rice wine
• 700ml Water
• 1 Tbsp Light Soya Sauce
• 1 Tbsp Dark Soya Sauce
• 2 Tbsp Oyster Sauce
• 15g Rock Sugar
• 1 tsp Five Spices Powder

How I cooked:

1. Heat up oil, saute chopped shallot, garlic, ginger until fragrant and light golden brown.
2. Add minced pork, preserved bean curd and rice wine. Stir fry over high heat until pork is cooked and combined well with other ingredients.
3. Then, pour in water, add seasoning and bring to boil. Covered, simmer over low heat and stew for ~ 1 hour.

Points to highlight: 
I love to add hard-boiled egg while simmering. Stewed eggs is another flavored dish at home. If you like the stew to be sweet, add more rock sugar to desired sweetness.