stir-fried fly head with leek stalks
By MyrnaRohan
Flying head? It's hard to get your appetite off hearing the name. Do you dare to eat flies? It's actually a very good dish. I also made it again following the YoYO Food Space's food diary, and the taste was not bad. Why do you call Flyhead such a disgusting name? That's because when the black fermented beans and leek stalks are paired together, they do look a little like a fly's head from a distance. Is there any wood? From a distance, it looks like many flies are climbing on vegetables. This one I made seems to have more flies than hers, hahaha... But they have a lot of meat, er... I hope my friends still have the appetite to taste, hehe!
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried fly head with leek stalks
1
Add 50 grams of fermented bean, 10 grams of tea oil, 10 grams of rice wine, 1 gram of monosodium glutamate, a little bit of minced garlic and salt, mix well, place on a steamer and steam for about 15 minutes.
2
Remove the leek stalks, head and tail, wash and cut into diced pieces.
3
Chop lean pork meat into pieces.
4
Flap garlic and mince.
5
Chop the red peppers.
6
Heat the oil in the pan, pour in the minced meat and stir-fry until done.
7
Add leek stalks and steamed tempeh and stir fry for 2 minutes.
8
Add oyster sauce, appropriate amount of salt, and shredded red peppers and stir fry well.stir-fried fly head with leek stalks Make Tips
1. I feel more fragrant after steaming the fermented soybeans like this. 2. Because the steamed fermented fermented bean sauce has already been salted, pay attention to the appropriate amount of salt when taking out the pan, and not to be too salty. 3. It is recommended to stir-fry this dish with lard. Of course, don't be scared by flies, haha, eat with ease.