- 1.2 kg of shoulder lean meat, cut into 3 x 3 cm square pieces

- 25 gr fresh ginger, shredded

- 50 gr garlic, peeled minced

- 100 gr dried, shredded sliced thin

- 2 tablespoons vegetable oil

- 4 tablespoons soy sauce

- 3 tablespoons of tamarind juice

- 2 tablespoons sugar

- Sister

- 3 - 4 spicy chili seed, sliced thin

- 500ml of water

- A few dried onions are fried golden crispy.

Heat the oil in a deep pan with medium heat, add the onion to the non-aromatic scent until golden brown, ginger, garlic, salt and salt for another minute or more.

Put the meat on the island for about two minutes until the edges of the meat change color and ripen. Then add the broth, sugar, mint, soy sauce, chilli and pepper to the stirrer. Lower the fire, cover the kettle for about 1.5 hours or until the meat is tender. While cooking, the sisters remember to stir meat occasionally.

Put the meat on a plate or bowl, separate. With the boiling water remaining in the pan, the sisters continue to cook until they are thickened, then the last tasting for the mouth, pour the meat back into the pan, stirring evenly to make the meat better.

On the plate, sprinkle dry onion, crispy golden with some chili fiber for gravy, served with delicious rice!