Stir-Fried Bitter Spurge Flowers with Fermented Black Beans
A traditional Hani ethnic home-style stir-fry made with bitter thorn flower, fermented black beans, and cured pork. It has a mildly bitter, cooling effect that helps relieve heat.
Ingredients
Bitter spurge flowers (stems removed, washed, blanched and soaked to remove bitterness)
800g
Fermented black beans
100g
Cured meat (washed with warm water, minced)
100g
Pickled vegetables (minced)
50g
Lard
50g
Refined salt
5g
MSG
2g
Ground white pepper
2g
Chili oil
10g
Instructions
1
Step 1
Remove the stems from the bitter spurge flowers and wash them. Blanch in boiling water until just cooked, then transfer to clean water and soak for 1–2 days to remove the bitterness. Remove and squeeze out excess moisture. Wash the cured meat with warm water and mince it. Mince the pickled vegetables.
2
Step 2
Heat a wok over high heat, add the lard, and heat until 70% hot. Add the fermented black beans and stir-fry until fragrant. Add the minced meat and stir-fry until separated. Add the bitter spurge flowers and stir-fry until tender. Add the salt, MSG, white pepper, and chili oil. Toss the wok several times, add the pickled vegetables, and stir-fry until evenly combined. Serve immediately.
