When frying meat, master the heat and avoid frying the meat too well. Second, when the meat is hung with the sauce, it should move quickly, so as to better maintain the crispy meat, and it will not affect the taste of the pineapple when it is heated for too long, and the aroma of the pineapple will be just right with the meat. For details, please see the picture below. But there can't be extra soup on the plate, and the goo-goo juice can't be too sour or too sweet, and it must be sweet and sour; The sliced meat covered with sauce should be tender and tender, and it will be crisp if you bite it-the steps are written in detail, so follow me step by step and have a look. I hope you can also make delicious goo-goo meat.

After being fried, the pork belly can force out its own grease, which is not greasy at all, has a crisp taste and melts in the mouth. If you use lean meat, if you don't master the heat well, you will get stuck when you chew it. Friends who love this dish, try this method. Pork belly is definitely better than tenderloin. Add more ketchup if you like sour spots. Turn off the heat until the ketchup looks a little golden. Then put down the fried pork, peppers and pineapples and stir-fry them evenly, so that every pork can be served with ketchup. I hope my approach can help you.

Cut pork tenderloin into pieces (add a little salt, spiced powder, pepper, a little oil consumption, cooking wine, egg white, raw flour, and marinate in bright oil-the oil in the pot is hot and fried, but the fire should not be too big (because the tenderloin itself is tender). The meat will be hard and dry-affecting the taste, and the meat will be fried well to control the oil for later use. "Goo-cooked meat" is also called "Gollum Meat". Boiled with sweet and sour juice and pork, it is one of the most familiar Chinese dishes in Europe and America. The scenery of this dish often appears in restaurants in Chinatown abroad.

Sweet, light and moderate. Using ketchup is a no-no. Do not use ketchup in the juice of Gollum Meat, but stir-fry the sugar color to make it crystal red. "In addition, if you want to taste more crisp, you can fry it again, and the auxiliary materials should be oiled in advance. The sweet and sour juice is made of juice, white vinegar and sugar in equal proportion.