Shredded Pork with Black Pepper and Black Pepper
by Rui Erniang
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Shred chicken breast, add white pepper, a little salt and cornstarch, and marinate for 10 minutes.
2. Soak dried tempeh in water.
3. Shred the carrots and soak the fungus into shreds.
4. Heat the pan with cold oil (a little more oil) and stir fry the shredded chicken until it changes color. Set aside.
5. Leave the bottom oil in the pot (I reduced the heat at this time), add the drained tempeh and black pepper sauce and sauté until fragrant, about 1 minute.
6. (Turn up the heat) Add the carrots and fungus and stir fry for about 1 minute.
7. Add the chicken shreds and stir fry so that the chicken shreds evenly stick to the sauce.
8. Finally, add cornstarch water to thicken.
