Baidu looked online: It turns out that this kind of "ancient meat", also called "ancient meat", is a traditional famous dish in Guangdong, which first began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones. So, Guangdong chefs mixed boneless lean meat with seasoning and starch to make big meatballs, fried them in a pot until they were crisp, and then stuck with sweet and sour gravy, which tasted sweet and sour and was very popular among Chinese and foreign guests. Because sweet and sour pork ribs have a long history, they are called "ancient meat" after restructuring. Foreigners can't pronounce correctly, and often call "old meat" "Gollum meat".

Required ingredients:

Pineapple, tenderloin, onion, green pepper and red pepper, garlic seeds

Seasoning:

Salt, cooking wine, soy sauce, white vinegar, pepper, tomato sauce.

Production process:

1. After peeling pineapple, it needs to be soaked in salt water for half an hour to remove astringent water, or it can be soaked in clear water. Then cut into small pieces; Seed the green pepper and cut it into diamond slices; Sliced onion; Slice garlic seeds for later use.

2. Next, mix the sweet and sour juice. Put a spoonful of tomato sauce, a spoonful of sugar, a spoonful of white vinegar and half a bowl of water in the bowl.

3. instead of buying tenderloin, I replaced it with lean meat from the front legs and cut it into small pieces.

4. Add salt, soy sauce, cooking wine and pepper to the meat to taste, then add an egg and mix well. Finally, add starch and grab it by hand.

5. When the oil pan is heated to 50%, put the meat slices wrapped with starch, fry them until they are slightly yellow, and take them out to cool.

6. When the oil temperature reaches 90% heat, add the sliced meat and fry it again. When the surface is golden and crisp, turn off the heat and take it out for use.

7. Leave the bottom oil in the pot, add the garlic slices and stir-fry, then pour in the green pepper and stir well.

8. Pour in the prepared sweet and sour juice, add the pineapple pieces, and finally add the fried meat slices. After boiling, hook a thin layer of water starch. It is better to light the oil before cooking.

Such a pineapple sweet and sour pork with all colors and flavors is ready. Come and have a try!

Tips:

1, sour and sweet pineapple should not be eaten on an empty stomach. It is the best fruit after a meal. Eat after meals to promote human metabolism.

2. To make this dish, it is suitable for pork tenderloin with the most tender meat.

3. You can also buy canned pineapple directly.