Flies Head-leek Flower Pork Foam

Name: Flies Head-leek Flower Pork Foam
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Chive flower; 100g pork; 20g Tempeh; 4 cloves garlic; 2 pcs Dried chili; 10g Cooking oil; 5g Soy sauce; 5g Oyster sauce; 2g salt

by Dragon Baby Chen Nuo (Chen Xiaoying)

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Myy's head is actually a very home-cooked dish, with minced meat and tempeh, with some seasonal vegetables. My family usually uses garlic moss or chive moss to make flyheads, cut into fine dices, and fry them one by one, which is a special meal. My husband eats 2 more bowls of rice every time he sees this dish. Leek moss is the most delicious in this season.

Ingredients

100g Chive Flower
100g Pork
20g Tempeh
4 cloves Garlic
2 pcs Dried Chili
10g Cooking Oil
5g Soy Sauce
5g Oyster Sauce
2g Salt

Flies Head-leek Flower Pork Foam

1. Pork chopped into minced meat

2. Wash the leek moss, drain the water, and cut into 0.5 cm long fine dices. If there is no leek moss, you can use garlic moss or other favorite vegetables.

3. Dried chili, cut into small sections, peeled and chopped garlic

4. Wash the tempeh with water a little bit. The tempeh is the key to this dish.

5. Warm the pan with cold oil, add the minced meat to high heat and stir fry to change its color. When stir-frying, use a spatula to scatter the minced meat to avoid agglomeration. Fry until the minced meat is slightly browned and ready for use.

6. Leave the oil in the pot and turn to low heat, add the chili and garlic to stir up the aroma

7. Add tempeh and stir fry for a while

8. Add the leek moss and stir-fry on high heat for about a minute. The leek moss is fresh and tender. Don't fry for too long. It will not taste good when it is old.