Braised Chicken with Pleurotus Eryngii and Black Bean Sauce
1.
Marinate the chicken with starch, salt, peanut oil, and white pepper to taste.
2.
Heat oil in a pan, sauté the tempeh and ginger garlic.
3.
Pour the chicken into the pot and stir fry quickly.
4.
Add appropriate amount of rice wine and light soy sauce, stir-fry evenly.
5.
Add a little dark soy sauce and stir-fry to evenly color.
6.
Add eryngii mushrooms and appropriate amount of water, stir-fry, cover the pot and cook for about 15 minutes.
7.
The chicken can be served when it's cooked, it's delicious~
Tips:
1. The tempeh should be chopped so that it tastes good.
2. Stir fry during the cooking process, so as not to get stuck.
3. The amount of salt can be less, because the tempeh is already salty.