The pineapples of previous years will not be available until the summer. This year, I don’t know why it was listed very early. It was only in early March that Hainan’s pineapples were already in the mountains. I was a bit embarrassed about the pineapple in this morning. I was afraid that most of them were not familiar. I thought I would buy it later, but I saw a hawker selling pineapples in the streets and lanes. The golden eyes looked at the eyes, so the day before finally I couldn’t stand the temptation and picked a big one. When the peddler peeled the skin, the scent was already so fascinating. Take it home and wash it, cut it with salt water, then rush through the honey with a syrup, and eat the fragrant smell in your mouth! Then laughing at my previous fears is superfluous, this pineapple is already very familiar, and then cooked again. A three-pound pineapple is a three-pronged family. Our family has been eating for two days. At the end, there is still a small bowl left. The two men said that they didn’t eat anything. The landlords are old and rich! All I got was a big man! A little bit of the dish, the fruit that is a little longer and longer is definitely not eaten. It only hurts my long-lived mother, and gives them a daily disability. But today, the old lady is not happy, why is it always oppressed? How can we have a revolution today, let the two masters eat the rest of the pineapple. It is definitely not feasible to force them to eat. Dad can also use force to solve it. The little old man is hard and hard to eat, and he wants to buy it unless he is happy. So I wonder if there is any way to change the pattern for this kid to eat? Think about it, just make a dish, pineapple fish? I am too lazy to give the little guy a stab. I saw a small piece of pork belly in the refrigerator. Just make a pineapple and simmer! This meat, also known as sweet and sour meat or ancient meat, is a Cantonese dish cooked with sweet and sour sauce and pork. This dish is one of the most familiar Chinese dishes in Europe and the United States, so it is widely seen in restaurants in Chinatown outside China. There are two legends about the name of the meat. The first legend refers to the fact that this dish is cooked in sweet and sour sauce, and the aroma of the dish is so overflowing that it can't help but swallow the water. The second legend refers to the fact that this dish has a long history, so it is called "ancient meat" and later converted into "clam meat."
The pineapple is peeled and cut into square pieces. After soaking in salt water, it is washed with water. If you like sweet taste, you can soak it in sugar boiled water. If you like a lighter one, you can save this process. The eggs are scattered and spared. Square small pieces, add a small amount of salt, cooking wine, chicken essence, pepper powder for 30 minutes to make it taste, two tablespoons of dry flour are placed in the dish for use, a bottle of tomato sauce
Put the marinated pork into the egg and roll it
Put it in the dry flour and evenly wrap it on the dry powder.
Half-pot oil in the wok, when the fire is burnt until the temperature of the oil is 60% hot, change to a small fire, and fry the pork belly wrapped in flour.
After frying until the surface is hardened, gently turn it evenly to make it evenly heated until it is fried to the surface of the meat. It is golden and crispy, then pick up the oil to remove it. (Note: Be sure to have a small fire, otherwise the surface is dark and the meat is not yet Deep-fried, and then the whole piece of pork belly is not easy to cook, the time to fry is a little longer, usually the minimum bombing 8-10 minutes)
Leave a small amount of base oil in the pan, pour in two tablespoons of tomato sauce, add a small amount of water, and fry into a thick sauce.
Put the pineapple together with the fried meat in a wok and stir fry until it is evenly wrapped in sauce.
When the water is dry and all the sauce is evenly wrapped in meat and pineapple, it can be put on the pan.
In order not to affect the taste of the meat, the time of collecting the juice should not be too long. This requires you to pay attention to the amount of sauce when you adjust the sauce. Too much sauce is cooked for too long, and the pastry on the surface of the meat will be soft. , not good, the sauce is reduced, meat and pineapple can not be fully packaged with sauce, it is not good, so we must pay attention to the proportion of sauce and dish, generally 1:1 is appropriate