1. coat meat with soy sauce, pepper. Pull a little. Clean leek, rinse, cut into narrow rings. Rinse bean sprouts, drain. Drain pineapple and bamboo shoots. Cut pineapple into chunks, bamboo shoots into narrow sticks, mix everything together.
Spread about one third of the mixture evenly on the meat, roll up tightly. Pin with wooden skewers. Heat oil in a frying pan. Sauté roulades in it until hearty on all sides. Extinguish with 3/8 liter of water, bring to a boil, season with salt. Cover and steam at low temperature for 15 minutes.
3. 5 minutes before the end of the cooking time, add the remaining pineapple vegetables and the Chinese sauce. If necessary, season with a little soy sauce and pepper. Serve with long-grain rice.
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