Ingredients:
4 pieces of Pork Shoulder Butt
Asparagus 250g
Pickling:
2 tbsp of water
1.5tsp of corn starch
1 tbsp of Shaoxing wine
1 tbsp of soy sauce
1 tbsp of Maggi
Small amount of pepper
1.5 tsp sugar
1/2 tsp of salt
1 tsp of black pepper
1 tbsp of oil
Black Pepper Sauce Preparation:
2 tsp of boiling water
2 tsp of black pepper paste
1/2 tsp corn flour
