INGREDIENTS
- – Boneless pork shoulder 300 g
- – Corn starch 2 tbsp
- – Chilly beer 3 tablespoons
- – Positive salt
- – Sunflower oil for frying
- – Purple chili 1 unit
- – Inexperienced chili 1 unit
- – Carrot 1 unit
- – Purple or white onion 1 unit
- Candy and bitter sauce:
- – Ketchup 3 tbsp
- – Soy sauce 2 tbsp
- – Alcohol vinegar 1 tbsp
- – Sugar 1 tbsp
- – Water 2 tbsp
- – Corn starch 1 tbsp
- Non-obligatory:
White rice to accompany
Scrumptious stir-fried pork with candy and bitter sauce and honey, accompanied by rice
PROCEDURE:
1. Reduce the pork stomach into bite-sized strips or squares.
2. Alternatively, reduce the peppers into small diamonds, the carrot into 2 mm thick rectangles and the onion into wedges.
3. Combine the chilly beer with the cornstarch in a bowl. Season with salt and submerge the pork, stir nicely in order that it’s wrapped with the pasta.
4. In a small pot, combine all of the sauce substances and warmth till they boil for a minute. Flip off the warmth and reserve the sauce.
5. Warmth 2 cups of oil in a small pot. When it is vitally scorching, fry the pork in a number of batches till golden brown. Take away with a slotted spoon, take away the surplus oil on absorbent paper and fry one other batch.
6. Warmth a frying pan or wok over very excessive warmth till smoking. Add a couple of tablespoons of oil and brown the carrots first. A minute later add the bell peppers and onion. Prepare dinner for a couple of minutes, add the fried pork and candy and bitter sauce. Combine nicely and serve scorching alone or with boiled white rice.
