In the same casserole, add in 1 tbsp of oil. Stir-fry ginger, pork belly and minced meat until the smell of the lard releases. Add in dark soy sauce, fried shallot, rice wine, rock sugar and five spice powder. Pour in sufficient water to cover the meat. Mix the ingredients evenly, add in the hard-boiled egg and tau kwa. Simmer for 45 minutes - 1 hour.