Pineapple Gou_Meat

Ingredients: tenderloin/plum blossom meat/lean meat 400g, pineapple half, colorful peppers a little. One egg yolk, tapioca starch/potato starch, garlic

Seasoning: salt, cooking wine, pepper, ketchup, white vinegar, sugar,

Steps are as follows:

1. Dice the pork and add a few drops of cooking wine, pepper, salt and a little mix well and marinate for 15 minutes. Add one egg yolk and scrub well.

2. Make the sauce: two spoons of ketchup + two spoons of white vinegar + two spoons of sugar + half a spoonful of salt and mix well until the sugar is thoroughly melted. (Spoon is a larger spoon) pineapple with salt blanching break.

3. Pork diced grab a handful of cornstarch (can be a small number of times) diced meat evenly coated with cornstarch, pinch. One by one coated with starch.

4. Oil temperature fifty percent hot one by one into the pot frying about 2 minutes out. The oil temperature to 60% of the heat in the pot to re-fry 20 seconds, pour into the colorful peppers together to fry for another 20 seconds and put out standby.

Reserve oil in the bottom of the wok and stir in the minced garlic, add the sauce and stir quickly. Pour in the ingredients and stir fry quickly, finally add the pineapple 30 seconds out of the pan.