? Sweet and sour meat, also known as ancient meat. It is a famous dish of Han nationality in Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked to eat Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting out the bones when eating. Guangdong chefs mix the meat from the bone with seasoning and starch to make large meatballs, deep-fry them in oil until crispy, and coat them with sweet and sour marinade. The meatballs are sweet and sour and are popular among Chinese and foreign guests. Sweet and Sour Pork Ribs has an older history, and now it has been renamed "Old Pork Ribs" after being remade. ? A simple recipe for sweet and sour pork with pineapple
Ingredients:
Ingredients: pork belly (300g) pineapple (1/2 piece) green bell pepper (1/2 piece) red bell pepper ( 1/2 pieces)
Seasoning: Salt (1 teaspoon) Chicken essence (1/2 teaspoon) Strong-flavor Erguotou (1 teaspoon) Egg (1) Corn flour (appropriate amount) Tomato sauce (6 tablespoon) white vinegar (3 tablespoons) sugar (3 tablespoons) light soy sauce (1 tablespoon)
Kitchen utensils: non-stick pan, wok
Production method:
1Materials are ready.
2 Peel and cut the pineapple into pieces, soak in light salt water for 10 minutes to remove the astringency.
3. Cut the green and red bell peppers into pieces, remove the pineapple and drain the water. Set aside.
4 Use 6 tablespoons of tomato sauce, 3 tablespoons of white vinegar, 3 tablespoons of sugar, and 1 tablespoon of light soy sauce to make a sweet and sour sauce. Prepare the water starch.
5 Peel the pork belly and cut into thick slices (about 1 cm thick), add 1 teaspoon of salt, 1/2 teaspoon of chicken essence, 1 egg, 1 teaspoon of strong-flavor Erguotou, and 2 tablespoons of cornstarch.
6 Stir evenly and marinate for 10 minutes (don’t take too long, otherwise it will be too salty).
7 Pour the cornstarch into a large bowl, place the pork belly slices on the cornstarch one by one, use chopsticks to evenly coat the cornstarch, and tap off the excess flour (the ideal batter state is: All the batter sticks to the meat, and there is no excess egg liquid).
8 Add an appropriate amount of oil to the pot and when it is 60% hot, add the meat piece by piece and fry over medium heat until it takes shape, then turn to low heat and fry thoroughly.
9. Take out the fried meat slices.
10 After frying, turn on the high heat and continue to heat the oil in the pot. When the oil temperature is 80% to 90% hot, pour in the meat slices and fry again until slightly golden.
11Place the fried meat slices and set aside.
12 Heat oil in another pan, add green and red bell peppers and stir-fry until raw, then add pineapple slices, stir well and set aside.
13. Pour the sweet and sour sauce prepared in advance, cook over low heat until it is slightly boiling, pour 1 teaspoon of the prepared water starch in a circle, and then thicken the sweet and sour sauce.
14. Pour in the pineapple slices and green and red peppers, stir well and then turn off the heat. Then pour in the fried meat slices and quickly stir evenly so that each piece of meat is coated with the sweet and sour sauce. It’s delicious. The sweet and sour pork is ready to be cooked.
Tips:
1. When marinating pork belly, add some Erguotou. Erguotou is a high-concentration pure-flavor liquor used to marinate fried meat, which will make the fried meat taste better. It is fragrant and can also remove the fishy smell of meat; adding eggs can make it tender and smooth, and it can also be convenient for coating, and the coating will be more even. Don't marinate the tenderloin for too long. It should be within half an hour. If the time is too long, it will be too salty.
2. The ideal battering state is that all the batter sticks to the meat and there is no excess egg liquid.
3. Add an appropriate amount of oil to the pot and when it is 60% hot, add the meat piece by piece and fry over medium heat until it takes shape, then turn to low heat and fry thoroughly. After frying, turn on high heat and continue to heat the oil in the pot. When the oil temperature is 80% to 90% hot, pour in the meat slices and fry again until slightly golden. The tenderloin fried in this way will be crispy on the outside and tender on the inside.
How to identify the oil temperature:
The oil temperature is 50% to 60% hot, the foam on the oil surface has basically disappeared, there is a sound when stirring, and a small amount of green smoke is stirred from the periphery of the pot to the middle of the pot. At this time, the fried meat has the function of crispy skin and fragrance, making the raw materials less fragile. After unloading, the water evaporates significantly and the protein solidifies faster. The oil temperature is 70% to 80% hot, and the oil surface is calm. There is a sound and green smoke when stirring. At this time, the fried meat has the function of crispy skin and condensation of the surface of the raw materials, making the raw materials less likely to break. It will explode when water is seen when cutting, the water evaporates quickly, and the raw materials are easy to become brittle.
4. Sweet and sour sauce: The ratio of tomato sauce, sugar and white vinegar is 2:1:1. I personally think this ratio is just right. If you like it sweeter, you can add less vinegar. Otherwise, you can Add more vinegar; the difference between ketchup and tomato sauce is that ketchup is raw, while tomato sauce is cooked. If you use ketchup, add more sugar.