The method of pineapple ancient meat

Prepare a pineapple. I like to use the pineapple from Taiwan Province Province. It tastes good, less sour and easier to peel.

2. Remove the pineapple head and cut it vertically. Don't split it equally. It is better to have a thicker side. Use the thick side, so that there is more space inside after coring and more can be loaded.

3. Don't dig too hard when coring, and leave a thickness of1.5cm. ..

4. Two knives in the vertical direction and one knife in the horizontal direction can take out the heart.

5. There will be some fruit in it after digging. Dig it out with a spoon, don't waste it.

6. Cut the excavated part into small squares for later use.

7. Dice pork tenderloin, add egg white and a little starch for sizing.

8. Add olive oil to the pot and heat it for seven minutes. Wrap the inner tendon with a layer of dry starch and put it in the oil pan.

9. Fry until the meat is slightly yellow, and remove the oil control.

10. One spoonful of sugar (you can add another spoonful if you like sweetness), two spoonfuls of soy sauce, two spoonfuls of tomato sauce, three spoonfuls of vinegar and a little salt.

I don't like cooking with monosodium glutamate. I always feel that all dishes taste the same after adding monosodium glutamate.

165438+ put it in the prepared pineapple tray, set the shape and serve.

Cooking skills: Don't fry pork tenderloin for too long, otherwise it will be dry and tasteless.