Description
Spicy, savory, juicy taste of this wonderful meat will not leave anyone indifferent. Recipe from the book S. V. Semenova, "the Chinese kitchen"
Ingredients
-
Pork
600 g
-
Carrots
250 g
-
Ginger
40 g
-
Garlic
2 tooth
-
Tomato
100 g
-
Corn flour
2 tsp
-
Soy sauce
1 Tbsp
-
Oyster sauce
1 tsp
-
Vegetable oil
1 Tbsp
-
Water
-
Peppers red hot chilli
0.5 tsp
-
Allspice
2 g
-
Black pepper
0.25 tsp
Cooking
Prepare the necessary products.
Meat cut small cubes, about 4х1х1,5 cm
1 liter of water, bring to boil, lower there the meat, again bring to a boil and immediately drain in a colander.
Carrots cut into slices, garlic - thin slices.
Heat oil in a wok, add the carrots, sauté for 10 minutes, put it on a plate.
In the same oil fry the garlic and chopped ginger, about 2 minutes.
Add meat, pepper and fry on medium heat until Golden brown (took me 20 minutes)
Meanwhile, chop the tomatoes (I rubbed on a grater), mix them with soy and oyster sauce, add 20 ml of water.
Corn flour diluted in 40 ml of water (I used broth from the meat). Why the recipe is flour, not starch, I don't know, but decided not to deviate from the recipe.
Almost ready to meat add carrots, blend sauces with tomatoes. Simmer for 5 minutes.
Add diluted flour and proverjaem another 5 minutes.
Turn off, allow to infuse for 10 minutes, and calls all to the table.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.