We’re also going to use a simple trick to soften or ‘velvet’ the meat, so it’s delicious and soft, just like in a Chinese restaurant.
📋 What do we need?
For the black bean sauce
(or replace with 250ml store-bought black bean sauce)
-
- Black bean dip is made by first soaking fermented black beans (<– affiliate link) in water for one hour.
- Then we rinse and drain the beans and mash them a little with a fork.
- Next, we fry the garlic, ginger and black beans in a little sesame oil and neutral oil.
- Add rice wine, soy sauce, rice vinegar, sugar, pepper, and broth and bring to a boil.
- Simmer the sauce for 5 minutes, before adding a little cornstarch to thicken the sauce.
- That sauce is now ready to use.
I’ve written an entire post on black bean dip if you’d like more information on the dip and fermented black beans.
for the meat
