What kind of dish is this?
This is a Taiwanese dish made by stir-frying leek flower, minced pork, Douchi(fermented black beans), etc. It has a terrible name, but it has great health benefits and great tastes.
By the way, Poached eggs are my favorite. The locals don’t use them. However, the locals often use century eggs.
Chang ying tou=fly head
This is because Douchi looks like that.
It is a dish that Taiwanese chef Chung Wenqiang invented at a restaurant called “Chengcheng Lao Sichuan Cuisine”.
After learning cooking skills at various restaurants in Taiwan, he traveled to mainland China and studied Sichuan cuisine in Chongqing and Chengdu.
In 1988, he returned to Taiwan and opened a Sichuan restaurant.
One day, the leek flower that he intended to throw away was cooked together with minced pork, Douchi(fermented black beans), chilli, etc.. and provided to the employees.
Employees praised it. With this as an opportunity, it was made into a menu at the restaurant, and eventually became a dish known to many people.
Origin is Taiwan
This is a Taiwanese dish and does not exist in pure Sichuan cuisine.
But, in Taiwan, “salty and spicy food is classified as Sichuan food”.
Because of this and the origins mentioned above, it is often misunderstood as “pure Sichuan cuisine”.
Douchi(fermented black beans)
The most important thing about this dish is the Douchi (fermented black beans). It’s just wonderful.
Especially recommended for people who love soy sauce and miso.
However, if you hate soy sauce and miso, this is not for you.
Douchi is made by adding salt to beans and fermenting them.
This was first produced in mainland China during the Qin Dynasty.
Douchi (fermented black beans) are very tasty when fused with oil.
For example, stir-frying. Just by using it, you can take your cooking to several levels.
By the way, the basic rule for this cooking is to fry the Douchi as it is or soak it in water before frying.
However, depending on the dish, it is often necessary to chop the Douchi into small pieces before cooking.
It also has high health benefits.
This is effective for lowering blood sugar, nourishing grandeur, improving insomnia, mental stability, and colds.
But, it is not recommended for breastfeeding women because it suppresses the secretion of breast milk.
This dish is just delicious.
It’s the best food I’ve ever had.
If I had to choose only one favorite dish, domestic or international, I would choose this one without hesitation.
It is delicious, delicious, delicious. No matter how much rice you have, you will never have enough. If you like rice, you must try this at least once.
And, if I could work from home, I wouldn’t have to worry about the smell of chives and garlic. If I did, I would eat this dish every day.
It’s not only good with rice, but also with noodles.
Recipe of Chang ying tou
- 1 tbsp peanut oil
- 1 tbsp Douchi (fermented black beans)
- 2 chili slice
- 200 g ground pork
- 15 g garlic / grated The locals chop it up.
- 15 g ginger / grated option
- 1 tbsp soy sauce
- 2 tsp sugar
- 100 g Chinese chive (originally use leek flower) cut into 1-2cm
- Heat oil and fry Douchi and chili for 1 to 2 minutes over low heat.Be careful not to burn it.
- Add ground pork. Stir fry.Until the color changes.
- Add garlic, ginger, soy sauce and sugar.Stir fry.Until the water runs out.
- Add Chinese chive.Stir fry on medium or high heat for 30 seconds.Finish.