How to cook
Cut the carrots into round slices. In a large pot put 1 carrot, celery, bay leaf, black pepper, pour boiling water over them and boil. Once the carrots are lightly cooked, add salt. Cut the pork into strips, place it in the cold broth of carrots with the spices and let stand for 1 hour.
Drain the seasoned meat and roll it in the mixture of starch and egg white. Fry lightly in heated oil. Remove it and in the same oil, sauté the strips of peppers, the onions that have been cut into quarters, the chopped green onions and remaining carrots.
Once sautéed, return the meat. Season the dish with the soya sauce, wine, salt to taste, 2 pinches of sugar and part of the strained broth. Stew until the pork is completely tender.