Salty and slightly spicy---fried fly heads

Overview

Fly head? It's hard to whet your appetite just by hearing this name. Do you dare to eat fly heads? In fact, this is a side dish that can be eaten with rice or porridge. What is figuratively called fly heads is actually dried tempeh, which is as black as a fly head and is very eye-catching. In addition, this dish also uses pork tenderloin, leek moss, red spicy millet, etc. Although they are all common household ingredients, but when combined and cooked skillfully, it tastes special and goes well with rice. It is no exaggeration to call it a rice killer.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• spring recipes
• lunch
• dried tempeh
• dry starch
• garlic
• hangzhou pepper
• leeks
• light soy sauce
• millet pepper
• pork tenderloin
• rice wine
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Remove the head and tail of the leek, wash and cut into cubes, add a little salt and marinate for 5 minutes.

   

2. 2 Cut the pork loin into small cubes, add light soy sauce, rice wine, and dry starch and mix well, pour 1 tablespoon of cooking oil and marinate for 10 minutes.

   

3. 3 Mince the ginger and garlic, and chop the green and red pepper into fine pieces.

   

4. 4 Heat a proper amount of oil in a pot, add diced meat and stir-fry until it turns white.

   

5. 5 Add minced ginger, garlic and black bean and stir-fry until fragrant.

   

6. 6 Add green and red pepper and stir-fry evenly.

   

7. 7 Pour in the leek greens and stir-fry quickly until cooked through.

   

8. 8 Add sugar and stir-fry evenly.