Description
Very tasty and tender meat in sweet and sour sauce. Recipe learned from a friend, no idea what meat you can add sugar, but when made – not remain indifferent, like even those who do not love the unusual combinations. Decided to find this recipe on my favorite cook, searched and this recipe is not found (although, maybe bad looking, but I tried) recipes with the same name already there, but they are different. So try.
Ingredients
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Pork
0.6 kg
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Pepper
3 piece
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Soy sauce
9 Tbsp
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Dry white wine
100 ml
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Sugar
3 Tbsp
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Flour
3 Tbsp
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Water
100 ml
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Sunflower oil
Cooking
Meat (preferably pork or veal, because it is not a long time, beef can be harsh) cut into small pieces, pour 100 grams of wine and 4 tablespoons of soy sauce, mix and leave to marinate for 40 minutes.
Pepper also cut into strips medium-sized pieces, not melchite, otherwise the pepper will boil soft, and it needs to be felt. Best fresh red pepper, but if not you can from packs of frozen color pepper only affects the look of the dish :-) .
In a pan heat sunflower oil. Spread the meat to the pan the remaining marinade, there pour out is not necessary. Fry for 10-15 minutes, first on high heat until light brown, then bring to simmer. You can add spices that you like – I have a mixture of peppers and nutmeg, you can do without them. Only salt is not necessary to add in soy sauce plenty.
Add to the pan the chopped pepper and fry for a few minutes, the pepper should be slightly crackled, but if you don't like, and you can bring to the soft state.
Meanwhile, prepare the sauce – mix 3 tbsp sugar 4 tbsp soy sauce, 3 tbsp flour and 100 ml of water. Stir the mixture to avoid lumps.
And add sauce to our meat with pepper. Stir and cook on low heat until it thickens (thickens very quickly – just one or two minutes).
The meat is served Chinese style with rice or noodles.
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