Fly's Head 苍蝇头
A traditional Taiwanese dish with simple ingredients and great flavor. Goes well with rice and even taco.
Equipment
- 12“ frying pan
Ingredients
- 0.5 pound chives with bud (chive flower)
- 5 oz ground pork
- 1 tbsp oil
- 2 piece red chili pepper
- 1 tbsp black bean garlic paste (sauce)
- sprinkle salt
Instructions
- Rinse the chives, and remove the bud
- Mince the chives and red chili pepper
- Place the pan on the stove top, turn heat to high, and add oil
- Once the pan becomes hot, add the ground pork. Stir and press the pork with a spatula to break the pork clumps into fine pieces. Keep the heat at medium to high
- Once the pork pieces become dry and turn brown, add the minced red chili and bean paste. Stir to mix all the ingredients well
- Turn the heat to high. Add the minced chives, and sprinkle some salt. Quickly stir and toss for about 60-90 seconds.
- Remove the pan from the heat, plate, and serve
Video
Notes
- When sautés the ground pork, you want to make it dry.
- After the chives are added, heat needs to be set at high, and the stir time needs to be closely watched. If stirred too long, the moisture in the chives comes out. The chives would turn a yellowish green and the dish would be watery.
- Instead of using the fermented black beans that are used in the authentic recipe, I use black bean garlic paste which could be used in other dishes, such as pan fried green bean.
- If no fresh red chili peppers are available, dried chili peppers would work similarly.