The name of the "fly head" dish, I believe that many people will feel disgusting and curious like me. Listening to the name can be daunting. Where else do you want to eat? The first time I saw this dish was on the show "Kangxi is Coming". Later, when I went to tea with a colleague for afternoon tea, I saw this dish and learned about it. . . It turned out that this is a classic home-cooked dish in Taiwan, and a side dish that can be served with rice, porridge noodles, and can also be used to make wine. Colleagues I have tried and I like it. This dish is easy to make and easy to make. It is named because the black lobster inside is like a fly head. A Taiwanese colleague in the unit learned from him after consulting him and shared it with everyone.
|soy sauce||2 petals|
|Cooking wine||1 porcelain spoon (about 15ml)|
Wash the leek moss, remove old stems and leek flowers
Leek moss 0.5cm cut into small finger peppers chopped ginger and garlic tempeh and cut into minced
Pour a little base oil and stir-fry the minced pork, then stir-fry the tempeh, ginger, minced garlic, chili powder, and leek moss, add the stir-fry, add a little raw cooking wine and sugar
After frying, just put it out of the pan