Heat oil and fry the shallots and garlic. Then add in the fermented redbeancurd (nam yue)
Then add your water, nam yue juice, rice wine/rose wine and turn heat off before adding five spice powder and season with freshly ground pepper. Pinch of salt (optional) as some wine are sweet enough.
Add in half cup water for the sauce.
Do not add salt as the nam yue (fermented red beancurd) are salty