Rinse black soybeans by changing water several times.
Drain the beans and flatn them up with a tea. Cut the onion into wedges; open the peppers, remove the seeds and cut them into small pieces. Slide the cornmeal into the broth, add soy and sugar.
Hot 1 tablespoon of air in a thick-bottomed wok or pan; remove it to grease the base and sides. Put the garlic, ground pepper, onion and pepper; jump them over a strong heat during 1 minute; pass it to bowl.
Pour in the remaining tablespoon of oil and move the wok to grease the base and sides. Saute the meat over a strong heat 2 minutes, until it changes color. Incorporate the beans, mixing flour and vegetables. Stir until sauce boils and thickens. Serve with steamed rice.
Incorporate this dish immediately before serving.
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