INGREDIENTS
- – Boneless pork shoulder 300 g.
- – Corn starch 2 tbsp.
- – Chilly beer 3 tbsp.
- – Positive salt.
- – Sunflower oil for frying.
- – Pink 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-compulsory:
White rice to accompany.
SWEET AND SOUR PORK SAUTE
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 properly in order that it’s wrapped with the pasta.
4. In a small pot, combine all of the sauce substances and warmth till
Boil for a minute. She turns off the warmth and reserves 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. Cook dinner for a couple of minutes, add the fried pork and candy and bitter sauce. Combine properly and serve scorching alone or with boiled white rice.
