Subut

Ingredients

• 4 tbsp. l. grated fresh ginger
• 500 g pork
• 15 g starch
• 4 tbsp. l. soy sauce
• 2 tsp. grated garlic
• 8th century l. ketchup
• For marinade:
• 2 red bell peppers
• 2 green bell peppers
• 4 tsp soy sauce
• 200 g dried mushrooms
• apple cider vinegar - 4 tbsp. l.
• 4 h. l. Sahara
• 200 g of carrots
• vegetable oil
• 200 g onion
• ground black pepper
• 4 tsp. grated garlic
• 2 tsp grated fresh ginger

Cooking

Step 1

Soak mushrooms in cold water for 4 hours.

Step 2

Cut the bell pepper and onion into large triangles. Coarsely chop carrots. Lower it for 8 minutes. into boiling water.

Step 3

Pour 1 tbsp into the pan. l. vegetable oil, add ginger and garlic. Lightly fry mushrooms, onions, bell peppers, carrots. Add ketchup, soy sauce, vinegar, sugar. Pepper and, stirring, add starch. Remove from heat when the mixture starts to thicken. If the sauce is very thick, you can thin it with water.

Step 4

Meat cut into cubes. Mix ginger, garlic and soy sauce for marinade. First dip the pieces of meat in the resulting marinade, then roll in starch.

Step 5

Pour the remaining vegetable oil into a small frying pan with high edges and fry the meat (the oil should completely cover it). For the same purpose, you can use a deep fryer.

Step 6

Put the finished meat on a plate, mix with vegetables in the sauce. Serve hot.