How to prepare pineapple gourd meat: Prepare a piece of tenderloin, cut into small pieces, add salt, pepper, cooking wine, a little water, mix well, marinate for 20 minutes, dice the pineapple, soak in cold salt water for a while , add an egg and 3 times the amount of sweet potato flour as shown in the picture, just enough to hold the batter.

Heat the oil in the pot, add the meat pieces and it will float immediately. Deep-fry the meat pieces over high heat until golden brown. Remove and control the oil. Increase the oil temperature over high heat. Fry again for 10 to 20 seconds. .

Put in another pot, add tomato paste and 5 tablespoons of sugar, stir-fry over low heat until the sugar melts and small bubbles pop out, then add the starch water. Just mix a small spoonful of starch and three or four times the amount of water. Add white vinegar and mix evenly. Add diced pineapple and fried tenderloin and mix evenly.

The origin of pineapple gourd_meat

Origin one, this dish is sweet and sour, and the aroma is overflowing when served on the table, making people unable to help but swallow their saliva, hence the name .

Origin 2: The meat in this dish is crispy on the outside, tender on the inside, sweet and slippery. As soon as you take it into your mouth, it slurps through your throat and enters your belly before you even chew it, leaving only the fragrance on your lips and teeth. Amazing.

Origin three, because the dish has a long history, it is called ancient meat, and was later transformed into sweet and sour meat.