In a POT, heat 1 tbsp oil over medium heat. Add shallots and fry until they turn brown.
Add ginger and meat. Stir-fry until the meat is cooked and broken apart.
Optionally, add mushrooms. Fry for 5 minutes.
Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.
Optionally, place the eggs in the sauce.
Cover and cook over medium-low heat for 1 hour, stirring occasionally.
Note: The sauce is supposed to have the consistency of a soup, not thick.
Serve Ló͘-bah-pn̄g in bowls:
Add a large amount of rice or noodles.
Scoop the meat on top.
Note: It’s supposed to be less meat than rice/ noodles.
Add sauce to individual taste.
Top with bok choy or cabbage.