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Recipe of Chang ying tou

Local recipe with some adjustments of mine.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Taiwanese
Servings 2



  • 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.



・Poached eggs are my favorite. The locals don’t use them. However, the locals often use century eggs.
・If you don’t have a Douchi, you can substitute it with a black been garlic sauce or miso. The taste is quite different, but the direction is the same.
・If the Douchi is hard, soak it in a small amount of water for a few minutes. It is also delicious when soaked in alcohol.
・Douchi and chili can be added at the same time as soy sauce and other ingredients. However, if you put them in first, they become moderately crunchy and delicious.
Keyword douchi, ground meat, rice