Pineapple sweet and sour pork

Introduction to the recipe Gollum meat is a dish with sauce after being wrapped and fried, so the cut pork should be marinated in marinade for convenience. The so-called wrapping and frying means that pork is wrapped in egg liquid and flour, dried and fried thoroughly in an oil pan. Generally, it will be fried twice. In order to make the outside crispy, the inside is cooked but still tender. The unique fragrance of pineapple and the color of Huang Chengcheng make it the best partner of sweet and sour pork.

material

Pork tenderloin 300g, fresh pineapple (or canned pineapple) 50g, green pepper (cut into rhombic slices) 1/2, red pepper (cut into rhombic slices) 1/2, egg 1, 2 teaspoons of garlic (10g), and light soy sauce. Water starch 1 tablespoon (15g), white pepper 1/2 teaspoons (3g), 2 tablespoons of white vinegar (500ml), 3 tablespoons of tomato sauce (45g), white sugar 1 tablespoon (15g), and dried.

working methods

Wash pork tenderloin, cut it into 2cm wide strips, and then cut it into 3cm long particles. Pineapples are cut into cubes of equal volume.

Put the meat in a bowl, add soy sauce (1/2 tablespoons, 8ml), white pepper, yellow wine and salt, mix well, and marinate for 10 minute.

Beat the eggs evenly and pour them into the braised pork bowl, so that each piece of meat is evenly coated with egg liquid. Put the wrapped meat particles into flour and knead them by hand, so that the surface of the meat particles is dry and completely covered with flour.

Sieve out the excess flour in the meat for later use.

Heat the wok with high fire, pour in the oil, heat it to 50% (there is hot air above the wok but no smoke), add the meat and fry it until it is slightly yellow, about 3 minutes, and drain the oil with a strainer. Heat the oil pan with high fire until it is 90% hot (there is obvious smoke above the oil surface), then add the meat, fry it with high fire once, about 1 minute, and take it out until golden brown.

Heat oil in a wok (1 tbsp, 15ml), add garlic slices, green pepper slices and red pepper slices, and stir-fry for a while. Add white vinegar, light soy sauce (add 1/2 tablespoons, 8ml), tomato sauce, white sugar and half a cup of water, and bring to a boil with high fire, stirring at any time to avoid burning the pot.

Finally, add water starch, and when the sauce is cooked until it is thick, add the fried meat and pineapple pieces and stir well.

skill

In order to maintain the rosy color of pineapple meat, white vinegar and light soy sauce should be used If you use rice vinegar and ordinary soy sauce, the color will be too dark.

Ketchup should be covered with solid materials, and the degree of dilution should be mastered when cooking. Too thick to wrap, too thin to look good.