One of the many variations of the classic recipe.

Ingredients:

500 g of pork rind 150 g of Burmese nuts/td>0,5 pcs of leek 1 pcs of pepper 3 tbsp soy sauce 3 tbsp oil salt water to baste

Procedure:

1. Clean the Meat as needed and cut into noodles
2. Clean and thinly slice the leeks, remove the pepper cores and cut into noodles
3. Fry the meat pieces in oil, add the peanuts and after a while add the soy sauce and the leeks and peppers, stirring occasionally
4. When the meat is almost soft, pour a little water and boil briefly, season with salt if necessary.

Recommendation:

You can also add a pinch of curry powder to the Kung-Pao, or use stock instead of water to baste. Kung-Pao made with chicken pieces is also great.

Note:

Serve best with rice or noodles.