For the dough, separate the eggs first. Beat egg whites with a pinch of salt until stiff and set aside. Mix the egg yolks with the flour, the cornstarch, the salt and the water (or beer) to form a dough that should be a little thicker than pancake batter (if necessary, just add flour or liquid, depending on the consistency). Fold in the beaten egg white and let the dough stand for about 1/2 hour.
During this time wash the meat, cut into small cubes (approx. 2 - 3 cm) and season with salt and pepper.
Then clean or peel the bell pepper and carrot and cut into bite-sized, thin strips. Strain the bamboo strips, drain the pineapple - catching the pineapple juice.
Bring the chicken broth to the boil along with the ketchup, vinegar, sugar and pineapple juice. Mix the cornstarch with a little water (1 - 2 tablespoon). Then stir in and bring to the boil. Depending on your taste, season again with salt (or a little soy sauce) and season to taste again (possibly with sugar, etc.). Add the bamboo shoots and pineapple and turn the hob on very low.
Put the pieces of meat in the batter and stir well. Bake in hot fat (in the deep fryer or with a lot of fat in the pot or pan) until the parts are golden yellow.
Note: Filling in requires a little dexterity so that the pieces don`t stick together. It is best to add 2 tablespoons individually to the fat, then remove one at a time with a ladle, since then of course not all parts will be finished immediately.
Keep the parts that have already been removed in the preheated oven at 130 ° C until everything is baked.
During this time, cook the rice (put in boiling salted water and simmer for about 12 minutes without the lid).
Do not add the pepper strips and carrot strips to the sauce until about 5 minutes before the meat is ready and bring to the boil once (the vegetables should still remain firm to the bite!).
Now arrange everything in portions and just serve.
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