Sweet and sour juice: 9g dried hawthorn, 4g dried plum 14g, 3g licorice, 5g dried tangerine peel 1.5g, 400g clear water, pineapple slices 120g, orange juice 100g, yellow rock sugar 12g, lemon juice 5g, tomato sauce/kloc.
Production method: ① Peel the pineapple, clean and cut into pieces, soak it in appropriate amount of water, add half a spoonful of salt and half a spoonful of sugar, mix well and refrigerate for 6 hours.
(2) Slice the pork, put it in an empty bowl, add a little pepper, a little white wine, 1 tbsp soy sauce, a little salt and sugar, and keep stirring until the surface of the meat becomes sticky.
(3) Add 2 tablespoons of water, stir clockwise, and repeat this action twice until the meat slices become very smooth. Then add egg white, 1 tbsp cornflour, grab it evenly, and put it in the refrigerator for 6 hours.
(4) Fried meat:
Flour and raw flour are mixed according to the ratio of 1: 1. Roll up the meat slices gently, insert toothpicks and fix them into the shape of meatballs. Spread the mixed flour evenly, and then let it stand for a period of time until the surface of the meat recovers moisture. Pour oil into the pot, the oil temperature is 80% hot, put the meatballs together with toothpicks into the pot, and fry slowly on low heat. Fry until the surface is golden, take out the toothpick and let it cool for a while. ⑤ Boiling sweet and sour juice: Except lemon juice and tomato sauce, pour all the ingredients in the sweet and sour juice into a small pot, boil over high fire, and then turn to low heat for half an hour. Remove the residue and finally get a bowl of sweet and sour juice.
6. After the sweet and sour juice is cooked, heat the oil pan again, and pour the meatballs for secondary frying. Don't fry them too hard, just take them out a little. Then cut some red pepper slices and fry them with pineapple, and take them out for later use.
⑦ Pour a little oil into the pot, add tomato sauce, stir-fry over high heat until it turns yellow, add sweet and sour juice, and then add a proper amount of starch water to make the sweet and sour juice very sticky. Turn off the heat and add lemon juice, and add some sugar according to your personal taste.
⑧ Add the fried meatballs, red peppers and pineapples, stir-fry for a few times, and immediately take out the pot.
Tip: ● Don't cut the meat too thick, or it won't roll well. It is best to cut into pieces with a thickness of 3㎝, a width of 3 ㎝ and a length of 10㎝. Rolled meatballs taste more layered than direct cutting.
● When frying meat for the first time, you must fry it slowly, otherwise it will be burnt outside and unfamiliar inside.
● When re-frying, use hot oil to solidify instantly.
● The sweet and sour juice should be thicker. Too much water, wrapped in meat is not delicious, not crisp enough.