2. Cut the pineapple into small pieces, soak it in light salt water, wash the green pepper and slice it, wash the tenderloin, remove the tendons, cut it into small pieces, add cooking wine, black pepper and a little salt, marinate it for about 15 minutes, hang the pulp on the meat, and evenly coat the meat with a layer of starch paste.
3. Heat the pan to 60% heat with oil. Fry the sliced meat in the pan, and the surface of the sliced meat turns slightly yellow. Take out the oil control device. Pour the fried meat into the high-temperature oil pan again and fry 10 second. Take a small bowl, add tomato sauce, white vinegar, sugar, salt, cooking wine and starch to make juice. Add a little oil to the pot, add ginger and water starch.
4. Fried shrimp with pineapple fritters: 200g of pineapple, prawn 10, 2 fritters, 2 spoons of Cupid salad dressing, chopped pineapple, soaked in salt water for 20 minutes, sliced fritters, washed shrimps, removed the heads, picked out shrimp lines and washed for later use. Add cooking wine, salt, minced onion and ginger, pepper and half shrimp.
5. Empty the middle part of the fritters, add the shrimp paste and fill it as much as possible. Put the oil in the pan, heat it to 60%, add the fried dough sticks stuffed with shrimps, fry for 3-5 minutes with low fire, take out and absorb the excess oil with oil-absorbing paper, put the fried dough sticks, drained shrimps and pineapple into a container, squeeze into the salad dressing, stir well and sprinkle with black sesame seeds.
6. Sweet and sour pineapple ribs: half a pineapple, 500g ribs, 1 green pepper, half an onion, 2 tablespoons tomato sauce, 2 tablespoons cooking wine, 4 tablespoons white sugar, 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon white vinegar.
7. Add 2 tablespoons tomato sauce, 4 tablespoons sugar, soy sauce 1 tablespoon, white vinegar 1 tablespoon, starch 1 tablespoon, and half a bowl of water. Stir well for later use, wash ribs, marinate with cooking wine and soy sauce 1 hour, soak pineapple in salt water, and cut green pepper and onion into sections for later use.
8, marinated ribs evenly coated with raw powder, and then add wide oil to the pot and burn it to 70% heat. Put the ribs in the pot and fry until golden brown. Pick it up and put it on blotting paper for later use. Leave some oil in the pot. Stir-fry the pineapple until it is half-cooked, stir-fry, pour in the chopped green pepper and onion, pour the prepared sauce into the pot and stir-fry until the soup becomes beautiful orange, then pour the ribs into the pot and stir quickly to make them stick evenly.