Fly head is actually a very famous home-cooked dish in Taiwan. The ingredients used are very simple, mainly minced meat and chive flowers or garlic sprouts. Some people say that tempeh is added to it, so it's as black as a fly's head, hence its name. However, there is another theory that the name comes from the fact that the meat and vegetables are cut into small pieces, as small as a fly's head. Today I’m going to teach you how to make a fly head.

Ingredients

280g minced pork

300g garlic sprouts

180g dried sesame seeds

4 spoons light soy sauce

2 spoons of dark soy sauce

An appropriate amount of white pepper

2 spoons of oyster sauce

2 spoons of cooking wine

Rock sugar ( (According to personal preference) 6~8 capsules

Method/Steps

1

Add a spoonful of light soy sauce, a spoonful of oyster sauce, cooking wine and appropriate amount of pepper to the minced meat Mix well and set aside.

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2

Cut the garlic sprouts into granules.

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3

Cut the dried tofu into cubes.

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4

Heat the oil in a pan, stir-fry the minced meat until it changes color.

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5

Add the garlic sprouts and dried fragrant spices and stir-fry evenly.

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6

Add light soy sauce, dark soy sauce, rock sugar and pepper and stir-fry evenly, then add water until the ingredients are three-thirds full In the second place, cover and simmer over medium heat for about ten minutes, then open the cover and reduce the juice over high heat.

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END

Notes

Remember to mix the old soy sauce color, the darker color looks appetizing, and You can add tempeh to fry.

It’s hard to say whether tempeh looks like it, but to make this dish, you need to mince the minced meat, cut the vegetables into small pieces, and then fry them until the grains are clear.