Recipe: Pineapple Sweet and Sour Pork
Notes:
Pineapple bought home, the first reaction is to make pineapple meat, it is very sloppy, as if the pineapple season in recent years will do this dish. When I was a child, I was eating all the fat meat. I don’t dare to eat it now. Although the taste in the memory is very good, I still bought a relatively thin meat to do it, but to be honest, if you are not afraid of fat, try to buy more fat. Thin and thin meat is better.
Ingredients:
- pork
- pineapple
- egg
- Cherry tomato
- green pepper
- ketchup
- White vinegar
- salt
- Raw meal
- sugar
- Cooking wine
Steps:
-
Cut the pork into small cubes and put them in a large bowl
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Add 1 teaspoon of salt
-
Add 1 teaspoon of raw flour
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Add 1 teaspoon of cooking wine, mix well and marinate for 15 minutes.
-
Cut the pineapple into small pieces, soak it in light salt water for 10 minutes and pick it up.
-
Small tomatoes and green peppers cut into small pieces
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Pickled eggs into the marinated meat
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Add 2 tablespoons of raw flour (I use cornstarch)
-
Stir well, let each piece of meat hang on the paste, no extra egg liquid, if you feel that the powder is not thick enough, you can add some powder. The ideal state of hanging paste is: the paste is all stuck on the meat, there is no extra Egg liquid
-
Pour the oil in the pan and heat it to 80%. Add the meat to the medium and fry until the shape is set.
-
Pick up the oil
-
After the meat is cool, reheat the oil pan, pour in the meat fire for 1 minute, and pick up the oil.
-
Pour out the oil in the pot, pour the ketchup, white vinegar, and sugar into the pot, add a little salt, drizzle in the water, and boil it into a sweet and sour sauce. (The sweetness is determined according to your taste, it feels too sweet. Add some white vinegar, feel too sour and add some sugar.
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Pour pineapple, small tomato, green pepper, turn over and turn off the heat
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Pour the fried meat
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Quickly mix and mix, so that each piece of meat is wrapped in sour and sweet juice.
Tips:
1. When frying the meat, it is necessary to fry twice. The first time the medium is fired, the pot is cooked and turned to a small fire. 2, after picking up the meat to cool down, re-burn the hot oil pan, pour into the meat fire and re-fried to make the meat crispy; 3, sour and sweet juice boiled first turn off the fire and then pour the meat, quickly and evenly, so that each piece of meat is wrapped in sour and sweet juice immediately loaded.
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