Cut the pork into 2.5 cm cubes. Place in a bowl, pour in the wine and soy sauce, add some salt and mix thoroughly. Leave for 20 min.
Cut green onions slightly obliquely into 2.5 cm long pieces, sweet peppers into squares with a side of about 2.5 cm, carrots into pieces of about the same size. Place the carrots in simmering water and cook for 4 minutes. Then drain in a colander and pat dry.
Lightly beat the egg and add the starch. Blend until smooth. Remove the pork from the marinade and place in the egg-starch dough. Stir.
Heat deep-frying oil in a wok to about 170 ° C and fry the meat in it in small portions until golden brown on all sides. Place each finished serving on paper towels to drain excess oil.
When all the meat is ready, drain the oil from the wok, pour in the chicken broth and add all the other sauce ingredients except the starch. Then bring to a boil and add sweet peppers, carrots and green onions.
In a small bowl, mix starch with 2 tsp. cold water until smooth and immediately pour into the sauce in a wok. Stir quickly and bring back to a boil. Place the meat in the wok, stir gently and heat through. Serve immediately.