Sweet and sour meat, with pork or tenderloin? The old chef teaches you the correct way to do it, a plate does not solve the craving! Pineapple and sweet and sour meat is a traditional Cantonese dish, is one of the Chinese dishes that foreigners are very fond of, sweet and sour appetizing, crispy on the outside and tender on the inside, after eating the lips and teeth, a plate is not greedy! There are many allusions to the origin of sweet and sour pork, some call it ancient meat, pineapple meat, goulash meat, no matter where the name comes from, the flavor is unique among many dishes, making it memorable. The main ingredients used in pineapple goulash are pork and pineapple, and can also be combined with colored peppers, colorful, sweet and sour and not greasy, so that people's appetite.

Many people ask whether to use pork or tenderloin. I asked the old chef for some advice and learned that the best taste is going to be the tenderloin, which has a tight and elastic texture. But many people will be cut into small pieces of tenderloin, a big mistake, eating no texture, like chewing a piece of meat lumps. The most correct approach is to cut the tenderloin into slices, and then rolled into meat rounds in the pot and fried until golden, and then cooked. The most important thing in this dish is to fry the meat rounds, marinate them first, then fry them in the pot, come and see what tips you have.

Recommended dishes: pineapple and sweet and sour pork Main ingredients: pork tenderloin, pineapple, colorful peppers

Detailed production steps 1. Cut the pineapple into small pieces to soak in salted water, and wait for use.

2. Cut colored peppers into small diamond-shaped pieces, because the pineapple is also yellow, so use less yellow pepper, but also with green pepper.

3. This bowl of sweet and sour marinade should be adjusted in advance, with ketchup, white vinegar, sugar, salt, water, a little starch, modulation.

4. The tenderloin is cut into wide thin slices.

5. Roll it into small meatballs before frying, as shown below. This makes the goujons very crunchy and still flavorful, and they don't taste porcelain.

6. Cut the meat with cooking wine, salt, pepper, an egg, starch, marinated in flavor. Put starch not only can make the meat slice very good hanging slurry, but also can lock the moisture, eat not dry firewood.

7. Meat slices marinated for 30 minutes, you can fry in the frying pan. The meat will be rolled into a small meat round, rolled in dry starch, and then fried in the pot, fried until the color can be removed, and then re-fried again to golden brown, it can be.

8. A little oil in the pan, first stir-fried bell peppers, 30 seconds can be out of the pan. (Simply stir fry more delicious, time should not be too long, affecting the taste)

9. Pan left in the bottom of the oil, pour into the seasoned sweet and sour marinade, will soon be bubbling.

10. Then put all the ingredients, fierce fire quickly stir fry.

11. About 30 seconds time can be out of the pot, sweet and sour marinade evenly coated with each ingredient, bright color, smell all fragrant.

This way to do the pineapple sweet and sour meat outside the crispy tender, sweet and sour delicious, a mouthful of a super fresh, adults and children love to eat!

Tips: Because the meat marinated in starch has a great viscosity, it is easy to roll into a small meat round, and then coated with dry starch into the frying pan, do not worry about spreading, it is very easy to mold Oh. The starch should be put twice, the first time is in the marinade when the meat, in order to lock the moisture; the second time is into the frying pan before frying, so that its appearance more crispy. To fierce fire quickly stir-fry 30 seconds, sweet and sour marinade can soon be wrapped in the pot each ingredient, too long will affect the taste of the sweet and sour meat.