Ingredients:
200 grams (0.44 lb) pork
25 grams (5/6 oz) green pepper
25 grams (5/6 oz) onion
2 grams (1/3 tsp) salt
15 grams (1 tbsp) cooking wine
50 grams (2 3/4 tbsp) ketchup
40 grams (3 tbsp) sugar
1 gram (1/4 tsp) MSG
3 grams (3/5 tsp) vinegar
25 grams (1 2/3 tbsp) water
2 cloves of garlic
200 grams (2/5 cup) cooking oil
1 egg
10 grams (1 1/2 tbsp) curry
50 grams (3 1/2 tbsp) dry cornstarch
Directions:
1.
Cut the meat into slices 2 cm (0.8 inch) long, 3 cm (1.2 inches)
wide and 0.5 (0.2 inch) thick. Add the salt and curry, and mix
well. Add the egg and let marinate for 10 minutes. Then dust every
piece of meat with the dry cornstarch.
2.
Cut the green pepper and onion into dices 2 cm (0.8 inch) long each
side. Mash the garlic.
3.
Heat the oil to 200-220:C(390-430:F) and deep-fry the pork slices
until they become crispy on the outside. Take out and drain off the
oil.
4.
Keep 50 g (3 1/2 tbsp) oil in the wok and heat it. Add the green
pepper, onion, and mashed garlic, and stir-fry until they produce a
strong aroma. Put in the ketchup, salt MSG, sugar, water, vinegar
and meat to quick-fry. Mix well to allow the meat to become coated
with the ketchup. Take out and serve.
Features: Red and shiny.
Taste: Sour and sweet. Simply delicious.
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