MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chinese Chives With Fly Heads
Categories: Pork, Taiwanese
     Yield: 1 Batch

     1 lb Pork; minced
     2 tb Chinese black bean
     5 oz Chinese chives; preferably
          -the ones with flowers
     2 tb Fresh Thai chili; seeded and
          -chopped
     2 tb Soy sauce; +2 tb
     2 tb Cooking wine
     1 ts Sugar
   1/3 ts Sesame oil
     1 cl Garlic; minced
     2 sl Ginger; minced
     1    Scallion; minced

 Soak the black beans 2 tb of water for 5 minutes. Raise and drain.

 Chop the Chinese chives into tiny pieces. Marinate the pork with 2 ts
 of soy sauce and 1 tb of cooking wine.

 Pre-cook the pork. This is a key step to determine if you can achieve
 that restaurant quality at home. You will need a cookware that can
 heat up to high temperature and has good heat retention. I use a cast
 iron wok.

 Over high heat, heat up the wok until you see continuous smoke. Add 1
 tb of oil and add 1/3rd of minced pork. Quickly spread out the pork
 to ensure you get a quick and nice sear to lock in the juice, about
 1-1/2 minutes. Set the pork aside and repeat this for the rest of the
 pork. If you see a good amount of liquid coming out of your pork that
 means your cookware is not hot enough.

 Alternative you can deep fry the pork over low-medium heat. I suspect
 that's what the restaurants do.

 Over high heat, stir fry the black bean, minced garlic and ginger in
       1 tb of oil.

 Add pre-cooked pork and chopped chives. Mix rest of soy sauce, cooking
 wine, and sugar. Cook for about 2 minutes. Add salt if necessary. Add
 a few drops of sesame oil at the end. Before serving sprinkle some
 chopped scallion.

 Recipe by Yi Reservation

 Recipe FROM: <https://yireservation.com/recipes/
 minced-pork-w-black-bean-n-chives-in-taiwanese-style/>

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