Sauté Garlic Chive Flower with Pork and Fermented Black Beans (aka Fly's Head)

Many people think this is a Szechuang dish because of its flavor, also because it's always served at a Szechuang restaurant in Taiwan. However, this is a fairly new dish that was created by a Taiwanese chef about a decade ago. This Taiwanese chef went to Szechuang to learn authentic local food and opened a Szechuang restaurant in Taiwan after his journey. One day, he wanted to make a meal for his staff but didn't have much ingredients on hand. He grabbed whatever he had in the fridge and created this dish. It was a huge hit, and everyone thought this should be on the menu. So he did! It became so popular that nowadays many Szechuang restaurants in Taiwan also serve this dish!

I don't know if I should call this a Szechuan or Taiwanese dish. I think it's a Taiwanese dish with Szechuan spirit?? However you categorize it, it's a dish that, after one bite, you won't be able to stop yourself from eating the whole plate!

Ingredients :

Marinated Ground Pork x 150g

Garlic Chive Flower x 300g

Fermented Black Beans x 1.5 tbsp

Minced Garlic x 2-3 cloves

Chopped Hot Chili Pepper x 2

Salt x 1-1.5 tsp

Ground pork marinade:

Chinese Rice Wine x 1tbsp

Shao-Hsing Wine x ½ tbsp

Sugar ½ tsp

Sesame Oil 1 tsp

Corn Starch x ½ tsp (optional)

Cooking oil x tsp

Recipe:

1. Marinate the pork with all the marinade, except cooking oil. Let it sit for 15 mins while preparing other ingredients.

2. Discard the flower buds on the garlic chive flower and chopped into 0.5 cm pieces.

3. Before cooking the pork, add in cooking oil and stir till combined.

4. Heat up the pan and oil, put in ground pork for sauté, break ground pork apart while cooking. Cook until color is all changed, then set aside.

5. In a clean pan, heat up oil, then sauté minced garlic, and chili pepper* for a few seconds till aroma is out.

6. Put in garlic chive flower, saute for 1-2 minutes, and add some salt to taste.

7. Add ground pork and fermented black beans into the pan, quickly sauté for about 1 more minute.

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