Cāngyíng Tóu 苍蝇头
4 serving
This Taiwanese home-style dish translates literally to "fly's heads", in in reference to the fermented black beans it contains (which evidently look like fly's heads to some).
Ingredients
Instructions
Instructions
Heat wok over high heat until beginning to smoke. Reduce heat and let cool briefly, then add 1 Tbsp. of the oil.
Reduce heat to medium and add ground pork. Stir fry until lightly browned.
3.
Add Shaoxing wine, 1 1/2 tsp. soy sauce, and the sugar. Mix well, then meat transfer to a separate container.
4.
Return wok to low heat and add remaining 2 Tbsp. oil along with the ginger. Stir fry briefly to mellow flavor.
5.
Add garlic and douchi, stir frying until very fragrant.
6.
Add chiles and increase heat to high. Stir fry briefly to soften chiles.
7.
Return the pork to the wok along with the garlic chives and stir fry briefly to incorporate.
8.
Add remaining soy sauce and sesame oil to wok, stir frying to combine. Adjust salt and serve.
Made a double batch without the red chile. I neglected to adjust the soy sauce quantities to account for the saltiness of the un-washed douchi, which resulted in it being too salty. However, when served with rice, the saltiness was just about perfect. This is pretty good and I'd like to make it again, but nothing too remarkable (or at my rendition of it wasn't).