Pan Sauce

Cook like a French chef at home : Meat dish must have good pan sauce aka gravy.

French cuisine uses wine (red/white, etc), Chinese style uses 花雕， 绍兴, 料酒, Japanese style uses mirin …

French Shallots ($7.50 a pack in MarketPlace supermart). Chinese style uses (小红葱头) small red onion.

Note:

Last step thickening the pan sauce , can use butter or cream or milk.

The grand French chef Jacques Pepin uses Chinese thickening technique ‘生粉’ 勾芡 (potatoes flour diluted with water 1:1).
Corn flour also can, but will “脱水” (water and flour splitting in 2 layers) after cooling.