Pineapple goo goo meat is a dish that adults and children like. Sweet and sour appetizers, beautiful color matching. Pineapple is now in season, sweet and juicy, which just neutralizes the greasy meat. It is also very suitable for cooking and enhances the sweet and sour taste of the whole dish. This dish sounds complicated and not that difficult. Let's try it with our hands.

Ingredients: 200g pork prunes, pineapple, green pepper, red pepper, 1 egg, 6 tablespoons tomato sauce, 3g salt, 3 tablespoons cooking wine, white vinegar, sugar and starch.

1. Meat processing: Cut pork and plums into small diced meat so that you can eat them bite by bite. Add salt and cooking wine, and marinate evenly by hand 10 minute; After pickling, add an egg, stir well, sprinkle a little dry starch, and grasp well with your hands. This treatment will make the fried meat more tender and beautiful.

2. Prepare a plate of dry starch, knead the processed diced meat into a ball, put it in the plate and wrap it with a layer of dry starch.

3. Stir-fry: Pour the oil into the pot, turn to low heat after the fire is 60% hot (you can use wooden chopsticks to put it in and try to bubble slightly), then add the meatballs wrapped in starch in turn and fry until the surface is slightly golden.

4. Turn the oil into a big fire and continue to burn for 2 ~ 3 minutes until it is 70% hot. Pour the freshly fried meat in and fry it for color. Re-frying is to make the meat turn golden yellow and have the effect of coloring.

5. Cut green pepper, red pepper and pineapple into pieces and fry for 3 minutes, not too long. If you feel greasy, you don't need to fry green peppers and red peppers. )

6. Stir-fry: pour oil into the wok, add tomato sauce, white vinegar and white sugar, and add a little water to thicken after frying (be careful not to add too much water).

7. Finally, add the fried meat, green pepper, red pepper and pineapple, stir fry evenly, and serve after coloring.