Shredded pork with black pepper and black bean sauce
By MontanaBogan
Ingredients: salt,carrots,fungus,chicken breast,cornflour,white pepper,black pepper sauce
Recipe Recommendations
- chicken breast appropriate amount
- fungus appropriate amount
- carrots appropriate amount
- black pepper sauce 1 tablespoon
- white pepper appropriate amount
- salt appropriate amount
- cornflour appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Shredded pork with black pepper and black bean sauce
1
Shred chicken breast, add white pepper, a little salt and cornflour, grab well and marinate for 10 minutes.
2
Put the dried fermented beans in water and soak them well.
3
Shred carrots and soaked fungus. Shred for use.
4
Heat a pan with cold oil (a little more oil) and stir-fry the shredded chicken meat until color changes, serve for later use.
5
Leave the base oil in the pan (I turned down the heat at this time), add the drained tempeh and black pepper juice and stir fry until fragrant, about 1 minute.
6
(Increase the heat) Add the carrots and fungus and stir fry for about 1 minute.
7
Add the shredded chicken and stir fry until the shredded chicken is evenly adhered to the sauce.
8
Finally add cornflour water to thicken.