Taiwan stir-fried fly head
By VicentaLakin
Recipe Recommendations
- garlic sprouts appropriate amount
- preserved eggs appropriate amount
- pork appropriate amount
- douchi appropriate amount
- Laoganma soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- cornflour appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Taiwan stir-fried fly head
1
Wash the garlic sprouts and cut them into dices, about 0.5 cm long, for use. The pork is also cut into grains, add cornflour and salt, and stir for later use.
2
The colors of this dish are green, white, and black. Black can be fermented beans or preserved eggs. Also cut the preserved egg into fine dices for use.
3
I like to put this sauce because it contains tempeh and spicy taste. I am a person who likes spicy food. Moreover, this sauce seasoning is more suitable for the rice.
4
The steps of frying are very simple. Heat the pan, pour in the appropriate amount of oil, stir-fry the pork minced first, and serve. Then stir fry the garlic sprouts and add the seasonings to season (a small amount, because the Laoganma soy sauce will still be salty for a while). The garlic sprouts are almost done, add the pork minced and preserved eggs, add the sauce, and stir fry over high heat to serve on the plate.
5
This is the best match with white rice, and before you know it, you will eat two bowls of rice. Let's try it too ~