Chinese meat in sweet and sour sauce

Step-by-step cooking

1. Step 1:

   

   Prepare the meat preparation products. Instead of fresh ginger, I have powder. I took corn starch, it needs twice as much.

2. Step 2:

   

   Wash and dry the meat. Cut it into small pieces with a straw. Cut off excess fat.

3. Step 3:

   

   Pour a tablespoon of soy sauce into the meat and leave it to stand for a while.

4. Step 4:

   

   Cut the carrots into long thin strips.

5. Step 5:

   

   Cut the pepper into approximately the same strips.

6. Step 6:

   

   Cut garlic into plates, hot pepper into rings. If you use fresh ginger, then peel it and chop it like garlic. Slicing garlic and ginger is a matter of taste. If you like them, then grate them or chop them finely, then they will remain in the meat. If you are against the active taste of these products, then cut large, and then remove them from the pan.

7. Step 7:

   

   Prepare the sauce. Mix soy sauce, sugar, vinegar and half the starch. Add water. I also poured ginger powder. Mix well.

8. Step 8:

   

   Pour the remaining starch into the meat, mix.

10. Step 9:

    

    Preheat the frying pan, pour a couple of tablespoons of vegetable oil into it. Let it get hot. Add the carrots and fry them over high heat for a minute and a half.

11. Step 10:

    

    Add hot and sweet pepper. Fry for another minute and a half. Then remove the vegetables from the pan.

12. Step 11:

    

    Pour another tablespoon of oil into the pan. Throw in the garlic and ginger, if it's fresh. Fry them for 20-30 seconds. I removed the garlic, I have enough of its flavor, you can leave it.

13. Step 12:

    

    Throw the meat into the pan. Fry it on high heat for 3-4 minutes with constant stirring.

14. Step 13:

    

    Add vegetables to the meat. Turn down the fire. Fry them together for a few minutes.

15. Step 14:

    

    Pour the sauce into the pan, stirring it beforehand so that the starch rises from the bottom.

16. Step 15:

    

    Mix the meat well with the sauce. Keep the meat on the fire for a couple more minutes. The sauce should thicken and boil. The meat is ready!