1. Cut the meat into cubes about one to two centimeters and set aside.
2. Dice carrots and green peppers.
3. Add oil to the pot, heat up and stir-fry the diced pork.
4. Add the calamari and stir fry.
5. Add curry powder and stir fry until fragrant.
6. Add broth, water, salt, sugar, and simmer for about ten minutes.
7. When the soup is almost dry, add coconut juice and red wine for freshness.
8. When the soup is almost exhausted, add the diced green pepper, stir evenly to increase the color, and it will be out of the pot.
Tips:1. Use coconut milk to make it more delicious.
2. I made a fake version. In fact, champagne should be added to this dish to enhance the flavor. Add some peas and red pepper to make it more beautiful. I replaced it with calabash and green pepper.
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