Ingredients

Main ingredients

Lean pork

200g

Pineapple

100g

Red pepper

1/2 root

Accessories

Cooking wine

1 tsp

Salt

1/2 tsp

White pepper

1/2 tsp

Light soy sauce< /p>

1 small spoon

Egg liquid

2/3 pieces

Dry starch

2 tablespoons

Dry flour

1 tablespoon

Minced garlic

1 small spoon

Tomato paste

White sugar

2/3 tablespoons

White vinegar

1 small spoon

Light soy sauce

1 tablespoon

Water starch

1 tablespoon

Clear water

Appropriate amount

Steps

1. Prepare the raw materials, wash the pork and red pepper, and soak the pineapple in salt water for a while to remove the astringency.

2. Cut the pineapple and red pepper into small pieces.

3. Cut the pork into small pieces.

4. Put the quasi-pork cubes into a container, add salt, cooking wine, soy sauce, and white pepper, mix well, and marinate for 20 minutes to infuse the flavor.

5. Pour the egg liquid into the marinated meat and mix well. Add dry starch and dry flour, mix well and slurry.

6. Pour about 500 grams of vegetable oil into the pot, heat it to 60% heat, add the meat pieces and fry until it is set and slightly brown, remove and drain the oil.

7. Heat the oil pan over high heat. After the oil is hot, pour the meat pieces into the pan.

8. Fry again until golden brown and take out.

9. Leave the oil in the pot, add minced garlic and sauté until fragrant, then pour in white vinegar and light soy sauce.

10. Pour in about half a bowl of water.

11. Add tomato paste and sugar.

12. Bring the sauce in the pot to a boil over high heat.

13. Add pineapple and cook slightly.

14. Add water starch to make the sauce thick.

15. Pour in the fried meat pieces.

16. Add the red pepper cubes and stir-fry evenly before serving.

Tips

The marinated meat can also be directly dipped in dry flour before frying, but it is not easy to have too much flour. It is best to shake off the excess dry flour before putting it in the pot.

The tomato sauce should be fully covered with ingredients. When cooking, pay attention to the heat and viscosity.