When I was younger, and in Taiwan, my dad always stressed the importance of using quality fried shallots. After many years of trying different brands, I've finally found one that is acceptable. Fried shallots are kind of like concentrated friend onion rings. You want them light and flaky, but not greasy tasting. I've tried to make my own, but they just don't turn out right. My dad, who has been trained by awesome Chinese chefs, doesn't even attempt to make them. He goes somewhere and gets them. Of course, living in Taiwan makes that much easier.
You may think that this is used to top dishes, much like the fried onions used to top green bean casseroles. Yes, that is the case in some porridge dishes and soups (which in that case, you need super freshly fried shallots), but since I live in the US and have access to pre-packaged stuff, I use it to help flavor braised pork, and Taiwanese style sticky rice.
Fried shallots can be found in any local Chinese mart.
You may think that this is used to top dishes, much like the fried onions used to top green bean casseroles. Yes, that is the case in some porridge dishes and soups (which in that case, you need super freshly fried shallots), but since I live in the US and have access to pre-packaged stuff, I use it to help flavor braised pork, and Taiwanese style sticky rice.
Fried shallots can be found in any local Chinese mart.