600g fresh lala
1 clove garlic (smashed)
2.5cm piece of ginger, finely sliced
6 bird’s-eye chillies, finely cut
1 tablespoon fermented black beans (taucheong)
A few drops of light soy sauce
Salt and sugar to taste
A dash of Chinese wine (optional)
1. Saute the smashed garlic, ginger and bird’s-eye chillies until fragrant.
2. Add the fermented black beans, light soy sauce, sugar and salt.
3. Throw in the lala and fry until cooked but not overdone, lest the texture of the flesh be rubbery.
4. Add a dash of wine (if using).
Dish up and serve hot.