This is for you

Wang Ming poured the soy sauce in one bowl on a wok on medium heat. The purpose is to thicken the sauce and infuse the sauce with the next ingredients.

He then finely cut some ginger and mushrooms, this would give the sauce an earthy and brighter taste, the ginger would also give the sauce a better after taste. After a few moments of hesitation Wang Ming also added a pinch of the five-spice mix, he had made from long before. A few teaspoons of Chinese wine, and some Hoisin sauce.

The different ingredients in the sauce, sounds like just a random assortment of ingredients, but they all serve their purpose. That's to balance the sauce. The sauce is supposed to have a strong initial taste of the soy sauce and pepper, but then after it should have a mild taste, which is acquired by mixing in the wine, ginger and mushroom.