Ingredients
- 300 gm pork mince
- 200 gm garlic chive buds (kuchai flower), cut to 8mm lengths.
- 30 gm preserved black beans (dousi)
- 1 Tbsp sugar + 1 tsp oil
- 1 hot chilli, diced small
- 1 sweet chilli, diced small
- 1 Tbsp minced garlic
- 2 Tbsp Shao xing wine
- 1 Tbsp light soy sauce
Preparation
Step 1
1. Soak preserved black beans in tap water for 30 mins. Drain and mix with sugar and oil. Steam on high heat for 10 mins. Set aside.
2. Heat wok and put in 2-3 Tbsp oil. Put in minced pork and cook until the meat breaks apart and looks opaque. Put in wine and light soy sauce and cook until it dries up and gets fragrant. Push the meat to the side of the wok and let the oil drip down. Let the meat stay there or dish up, whichever way you please.
3. On medium low heat sauté garlic until fragrant. Put in hot chilli and sauté until lightly golden. Put in sweet chilli and then turn up the heat. Let the garlic turn golden.
4. Return the pork to wok and toss it. Put in steamed preserved black beans (together with everything in the container) and cook until the meat is dry and fragrant.
5. Put in garlic chives buds and cook for about 15-20 seconds. (I like mine not too cooked).
6. Dish up and serve.
*Using low heat to cook the garlic will make it crispy and the flavour is different compared to high heat quick saute