Sour pork, also known as sweet and sour pork, is a famous Guangdong specialty dish. The pork belly is cut into pieces and fried in oil until crispy, then coated in sweet and sour sauce. It has a sweet and sour taste and is a very popular dish. Sour pork is one of the most familiar Chinese dishes to Europeans and Americans, and is commonly found in restaurants in Chinatowns outside of China. Pineapple Sweet and Sour Pork is easy to make and tastes sweet and sour. It is a very good appetizer, and the side dishes are colorful and look very good. It is a rare dish that has both color, flavor and flavor! Today, the editor will teach you how to make this ancient pineapple meat. The method is very simple. If you like it, come and try it.

Prepare ingredients: pork belly, pineapple, onion, green and red pepper, egg, onion and ginger, white wine, salt, starch, tomato sauce, white sugar, white vinegar, etc.

Production process: 1. Cut the lean pork into thick slices about 0.7 cm thick, add salt, monosodium glutamate, eggs, tomato sauce, cornstarch, cooking wine, mix well and marinate to taste, add green pepper , pineapple cut into triangular pieces.

2. Hang the pork slices with eggs and pat dry the starch.

3. Mix white vinegar, tomato paste, sugar, refined salt, hawthorn slices and pepper into a sauce.

4. Fry the pork slices in hot oil until cooked.

5. Put oil in the pot, sauté the green onions, minced garlic, and green and red dried peppers until fragrant, then add fresh green and red peppers and pineapple and stir-fry until cooked, add the prepared juice to thicken, and then Add the fried pork and stir-fry.

Tips: Pineapple meat is a traditional Han Chinese dish in Guangdong and belongs to Cantonese cuisine. This dish has a fresh and refreshing taste, and the sweet and sour taste can increase appetite. It is very delicious whether as a fruit or a dish. 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. Local pork, pineapple, sauce and flour are used to create "pineapple meat" with the taste of Chinese cuisine, which is made from Western ingredients. It is a delicious Cantonese dish, sweet and sour and very appetizing. This dish is actually very simple to make. It can be done in just a few steps. The main thing is that when frying the meat pieces, you need to fry them again so that they will be crispy. Then stir-fry the tomato sauce to make the sauce and stir-fry evenly