Heat up oil until 250-270F.
Fry up all the ingredients until golden brown. May take 8-12 minutes depending on the heat.
Turn heat to low, add in dry mix, cook for 3 minutes.
Turn off heat, add 1-2 tbsp Chinese dark vinegar.
Let it come to room temperature, transfer to an airtight jar, add ¼ cup of fried shallots and fried garlic, optional but highly recommend!
Store up to 4-6 weeks room temperature.
Enjoy!!!
