Fly Heads (蒼蠅頭)

English

Ingredients

  • 3 tablespoons oil (divided)
  • 10 ounces ground pork (285 g; can also use ground chicken, turkey, or beef)
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons light soy sauce (divided)
  • ¼ teaspoon sugar
  • ½ tablespoon ginger (finely chopped)
  • 1 tablespoon garlic (finely chopped)
  • ¼ cup fermented black beans (35 grams, rinsed and drained)
  • ½ cup red long hot peppers (or red bell peppers, finely diced)
  • 12 ounces garlic chives (cut into ⅓-inch pieces)
  • ½ teaspoon sesame oil

Instructions

  1. Preheat your wok over high heat until it starts to smoke slightly. Turn down the heat, and let the wok cool down a bit before adding 1 tablespoon of the oil. (This step of superheating the wok before adding oil prevents the meat from sticking to the wok. This method works well for pan-frying anything–fish included.)
  2. Once the oil is heated, turn the heat down to medium, and add the ground pork. Cook it until the meat is lightly browned. Add in the Shaoxing wine, ½ tablespoon light soy sauce, and the sugar. Mix well, turn off the heat, and transfer the cooked meat to a bowl.
  3. Now turn the heat down to low, and add the last 2 tablespoons of oil and the ginger. Cook it for a minute, then add the garlic and fermented black beans. Cook everything for a minute or two, taking care to avoid burning.
  4. Next, add peppers, and turn the heat up to high. Stir fry everything together, and let it cook for a minute uncovered. Then, add in the cooked pork and garlic chives (if you use scapes, you will need to extend the cooking time at the end for 1-2 minutes with the wok lid on) and stir-fry.
  5. Now it’s time to add in the remaining light soy sauce (1½ tablespoons) and the sesame oil. Stir-fry to combine. At this point, you can salt to taste, but the fermented black beans are quite salty–I found that I didn’t need to add any salt. But be fast about it, because the garlic chives cook quickly.
  6. Transfer to a dish and serve with steamed rice.

中文

食材

  • 油 3 湯匙（分開使用）
  • 豬絞肉 285 克（亦可使用雞肉、火雞肉或牛肉）
  • 紹興酒 2 茶匙
  • 生抽醬油 2 湯匙（分開使用）
  • 糖 1/4 茶匙
  • 薑末 1/2 湯匙（細切）
  • 大蒜末 1 湯匙（細切）
  • 豆豉 1/4 杯（35 克，清洗後瀝乾）
  • 紅辣椒 1/2 杯（或紅甜椒，細切）
  • 韭菜 12 盎司（切成 1/3 英寸段）
  • 芝麻油 1/2 茶匙

製作方法

  1. 將鍋以大火預熱，直至冒煙。轉小火讓鍋稍微冷卻後加入1湯匙油（這個步驟可以防止肉類在炒鍋中黏鍋，對於煎炒任何食物，包括魚類都非常有效）。
  2. 等油熱後，轉中火，加入絞肉。煮至肉質呈淺棕色。加入紹興酒、1/2 湯匙生抽醬油和糖，拌勻後關火，將煮好的肉盛出置於碗中。
  3. 轉小火，加入剩餘的2湯匙油及薑末，煮一分鐘，然後加入大蒜末和豆豉，小心翼翼地煮1至2分鐘以避免燒焦。
  4. 加入辣椒，轉大火快炒，讓它煮一分鐘。然後加入已煮好的豬肉和韭菜（如果使用蒜苔，最後需要在鍋蓋下多煮1-2分鐘）繼續炒。
  5. 加入剩餘的1.5湯匙生抽醬油和芝麻油，快速拌炒均勻。此時可以按口味加鹽，但豆豉本身已很咸，我發現無需額外加鹽。要快，因為韭菜很快就熟了。
  6. 盛出，搭配蒸米飯一起食用。

Source: thewoksoflife.com