Rinse pork lard, dried sole fish, and dried anchovies and pat dry.
Coat sole fish, anchovies and shallots well with oil.
In Basket 1 of your DoubleStack Air Fryer, place pork lard in an aluminum container on top layer, with anchovies on the bottom layer. Set temperature to 180 °C for 25mins. Remove anchovies for 8 mins.
In Basket 2 of your DoubleStack Air Fryer, place sole fish on top layer, with shallots on the bottom layer. Set tempo 160°C for 10 mins. Remove sole fish at 8 mins.
Soak dried mushrooms, dried scallops and dried shrimps in hot water individually. Remove once they’re well hydrated and set the mushroom water aside.
Fry up minced garlic, shallots, rehydrated scallops & rehydrated shrimps with pork oil until fragrant.
Add rehydrated mushrooms, crushed sole fish, oyster sauce, fish sauce, light sauce, dark sauce, water from soaking mushroom, chicken bouillon, white pepper and finish with sesame oil.
Bring to a boil, then simmer for at least 2 hours. Adjust to taste and leave it overnight.
On the day of serving:
Toss the mushroom sauce with your favourite noodles, minced meat, fishballs, and bak choy.
Top it off with vinegar, your favourite chili pastes, and crispy fried pork lard, anchovies, sole fish, and shallots for that ultimate crunch
