Big chunks of meat, pineapple and pork Today's pineapple clam meat is a traditional Cantonese dish, and the sweet and sour taste is quite flattering. Many bobbins may never know what it means to be a scorpion? In fact, its name comes from the shape. When the meat is made into a ball, it looks like a glimpse. Therefore, it is named after the meat. It has been a long time, and the name has been passed down. It has become today's 咕咾Meat, the first ingredient used in this dish is pork belly. Now many restaurants have replaced it with tenderloin, which is more healthy. In fact, I don’t have to dump it because of the fat of the pork. Not greasy, the taste is first class. It is incomparable to the tenderloin. If you really care about it, then simply eat the sweet and sour pork tenderloin.
Cut the carrots, cut the onions, and cut the celery with the bean sprouts.
Put all the ingredients into the pot, add two bowls of cold water, boil and turn to medium heat
After 20 minutes, filter the remaining soup in the pot into the bowl.
Pork belly washed in water with water before washing and dicing
Add all the cured bacon to the chopped pork belly: salt, egg white, cornstarch, rice wine, salad oil and mix well, marinate for half an hour
Pineapple peeled and diced
Onion ginger and minced, red bell pepper cut 2cm square slices, bowl sauce seasoning: white vinegar, sugar, tomato sauce, vegetable water mixed evenly
Wrap the surface of the marinated meat with dry starch and then knead it into a round
Hot oil in the pot, the oil temperature is 8,9%, when the hot meat is blown into the simmered meat, it is fried and shaped.
After the oil temperature rises again, the meat mass is re-fried.
After the fried to golden, remove the oil control
Keep a small amount of base oil in the pot, pour the onion ginger and then pour the sauce into the bowl
Squeeze the bowl of juice to thick
Quickly pour the fried meat balls and pineapple pieces into the pot and stir fry
Quickly wrap the soup and finish it.
**Vegetable water is the soy soup commonly used in cooking. It plays a role in refreshing and fragrant. If you are too lazy to make it, replace it with water. **The salted meat should be tamped by hand after drying the starch, so that it will not be deformed when it is fried. ** After the first round of bombing, it will be re-expanded again, and the excess water vapor will be blown up to achieve a soft taste inside.