When making sweet and sour pork, keep these "3 tips" in mind to ensure that it is fragrant, sweet, sour and delicious. When talking about Cantonese food, what do you think of?

White-cut chicken, Guangzhou Wenchang chicken, honey-glazed barbecued pork, and braised pork with pickled vegetables will make people drool. Today I will share with you this Cantonese dish, which is also very delicious. It is called pineapple sweet and sour pork. This is a very special dish with three different layers.

The first layer is sweet and crispy meat skin, the second layer is round and soft meat, and the third layer is fresh and fragrant gravy. It is really salty and mellow, with endless aftertaste.

Sweet and sour pork is delicious. The aroma is overflowing when served. You can't help but swallow your saliva. It is delicious, smooth and tender. It is very appetizing. The taste is rich but not greasy. But you have to make this dish well.

The dish is not that easy. There are certain skills. When making sweet and sour pork, keep these 3 tips in mind to ensure that it is fragrant and sweet and sour.

First, coat the meat cubes in flour. The meat cubes should be coated with egg yolk liquid first, and then rolled in cornstarch (starch) so that they are evenly coated with a layer of cornstarch (starch).

Corn starch is more suitable for cornstarch.

Flour can also be used.

Second, after the sweet and sour sauce is cooked, you must first thicken it and cook the juice to a thick consistency, then add the fried ingredients and stir evenly so that the sweet and sour sauce can coat the outer skin of the ingredients without destroying the crispy texture of the outer skin.

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If the juice has too much water and is not thick enough, the outer skin of the fried food will soften instantly.

Third, the sweet and sour sauce should be prepared in order.

You need to put salt first. The old chef said, "If you want it to be sweet, put salt first."

First, boil salt and vinegar together to remove the sour and pungent taste, then add brown sugar. The resulting sweet and sour juice is sour, sweet and fresh.

Ingredients: peeled pork belly 200g pineapple 150g egg 1 red pepper 1 green pepper 1 seasoning: 15g sugar 15g tomato paste 45g rice vinegar 30ml light soy sauce 30ml water starch 50ml salt 3g starch 3g flour appropriate amount of cooking oil

Appropriate method 1. Peel and core the pineapple, cut into about 1.5 cm square pieces, soak in salt water for about 10 minutes, remove and drain; wash the red and green peppers separately and slice them; take the egg whites from the eggs and set aside.

2. Wash the pork belly, beat it with the back of a knife until soft, and cut it into pieces the same size as the pineapple. Add salt, starch, 15 ml of light soy sauce, and 15 ml of cooking oil, spread evenly, and marinate for 30 minutes to absorb the flavor.

3. Add the marinated pork belly to the egg white and mix well. Roll it in the flour to make it evenly coated with flour, and shake off the excess flour.

4. Heat the oil in the pan until it is 60% hot, add the pork belly pieces, fry over medium-low heat for 3 to 5 minutes, and remove.

Turn up the heat, add the pork belly pieces, and quickly fry again to make the meat crispier. Remove and drain the oil and set aside.

5. Put tomato sauce, rice vinegar, white sugar and 15ml light soy sauce into a bowl, add 100ml water and stir evenly to make a sauce.

6. Take another clean pot, heat it up, do not add oil, pour the sauce directly, bring to a boil over medium heat, when it bubbles, pour in the water starch, mix well, cook until slightly thick, pour in the fried pork belly and pineapple

Stir-fry the cubes and green and red pepper slices quickly until the juice is evenly coated.

Tips: For pork belly, try to choose sandwich meat, which has a better taste. If you don’t like fatty meat, you can also use tenderloin. The method is the same.

The meat should be deep-fried over slow fire first, and then turned to high heat and fried until golden brown. This way, the oil in the pork belly can be forced out, so that it tastes crispy on the outside and crispy on the inside without feeling greasy.

Have you ever tried this delicacy?

That’s it for today’s food sharing. If you like this delicious and satisfying three-cup chicken, please like, follow and share it!

If you have any opinions and thoughts, please leave a message below and discuss with everyone.