Garlic cloves 2, chilli half, pork lard 1 tbsp, dried shrimp 1 tbsp
Fermented black beans 1.5 tbsp, caster sugar 0.5 tsp, chive flowers 80 g
Minced pork 80 g
Shallot sauce 1 tbsp
1. Heat the oil in a wok and fry the minced garlic and dried shrimp briefly until fragrant.
2. Add the chilli (use a mild variety) and the minced pork and break it up over a medium heat until it turns white, which means it is cooked.
3. Add the sugar and the fermented black beans and stir briefly to bring out their aroma.
4. Add the chive flowers, cut into short lengths, and stir over a low heat until cooked. A splash of water helps them along.
5. Stir in the shallot sauce just before taking the pan off the heat. It is not in the traditional recipe, but it adds a great deal — more layers of aroma, and a savoury depth that goes very well with plain rice.
This small plate serves about three. A simple, well-known dish: cook it your way, the way your family likes it, and let the house feel like one.
And if you have never bought Cheng Chi shallot sauce, leave it out — it is still fly’s head.