Fly swatters, proceed at bay. Don’t worry.
There aren’t whatsoever Drosophilas used here. Nothing flies or has wings inwards this recipe. That is unless the Sus scrofa tin fly, LOL.
I convey never heard of this dish, non until I saw it featured quite oft on the Chinese gawking site that I frequent. I notice the combination of colours to endure real attractive. Black, green, carmine in addition to brown. I convey somehow forgotten close this dish until I saw some fatty obese garlic chive buds at the vegetable stall at the dark market. I rarely come across them having this, in addition to hence it’s a 'must buy'. I asked the seller where did this come upward from in addition to she said, China. It’s truly far fatter than those grown inwards Cameron Highlands. The stalks are close 5-7mm thick. The local ones aren’t fifty-fifty one-half of that. Plus it’s all tender in addition to delicious.
So, what makes this dish named every bit wing head. It’s the dark beans. They practise await similar the type of wing you lot come across hovering roughly carcasses in addition to poop. LOL. Sorry for my”disgustingness”. I don’t similar eating preserved dark beans, actually. But my eldest SIL’s mom has a method. My eldest blood brother said, it volition alter your hear in addition to it truly did. To me preserved dark beans were pungent in addition to salty. But subsequently this unproblematic step, the gustation mellows in addition to changes to something far to a greater extent than delicious.
I convey also chose to chocolate-brown the meat earlier sautéing the ingredients for the reason, I desire the garlic to remain fragrant in addition to golden. The terminal production is real skilful to become amongst rice. Like how the Cantonese says , “好好送饭 hou hou soong farn”. And rice porridge too! Perfect!
Fly Head Stir Fry 苍蝇头
past times WendyinKK
300gm pork mince
200gm garlic chive buds (kuchai flower), cutting to 8mm lengths.
30gm preserved dark beans (dousi)
1Tbsp saccharide + 1 tsp oil
1 hot chilli, diced small
1 sweetness chilli, diced small
1 Tbsp minced garlic
two Tbsp Shao xing wine
1 Tbsp calorie-free soy sauce
1. Soak preserved dark beans inwards tap H2O for xxx mins. Drain in addition to mix amongst saccharide in addition to oil. Steam on high estrus for 10 mins. Set aside.
2. Heat wok in addition to lay inwards 2-3 Tbsp oil. Put inwards minced pork in addition to laid until the meat breaks apart in addition to looks opaque. Put inwards vino in addition to calorie-free soy sauce in addition to laid until it dries upward in addition to gets fragrant. Push the meat to the side of the wok in addition to allow the crude drip down. Let the meat remain at that spot or dish up, whichever agency you lot please.
3. On medium depression estrus sauté garlic until fragrant. Put inwards hot chilli in addition to sauté until lightly golden. Put inwards sweetness chilli in addition to hence plough upward the heat. Let the garlic plough golden.
4. Return the pork to wok in addition to toss it. Put inwards steamed preserved dark beans (together amongst everything inwards the container) in addition to laid until the meat is dry out in addition to fragrant.
5. Put inwards garlic chives buds in addition to laid for close 15-20 seconds. (I similar mine non also cooked).
6. Dish upward in addition to serve.
*Using depression estrus to laid the garlic volition instruct inwards crispy in addition to the flavor is dissimilar compared to high estrus quick saute
Buat lebih berguna, kongsi:
