Sauce boiling sauce

Add white rice vinegar and sliced sugar. After the soup is hot, add fruit juice, tomato sauce, sour plum, hawthorn slices and lemon juice in turn, and cook the soup for 20 minutes, stirring the soup from time to time. The soup will thicken. It's almost time to taste, simply add seasoning according to your own taste.

Treat pork

Cut the pork into thumb-sized pieces, not too small. Marinate with a proper amount of salt, then add an egg and a proper amount of water starch, grab well, and divide the pork into different sizes before frying.

Fried pork

Put the starched pork in 50% to 60% hot oil, fry until golden yellow is about 70% ripe, and take it out. Increase firepower and raise oil temperature. When the oil temperature is 90% hot, add pork and fry until the skin is golden and crisp. Take it out.

Finally stir-fry ~

When the pot is hot, add the cooked sauce When the sauce bubbles, add persimmon pepper, red pepper and pineapple. Determine the maturity of vegetables and fruits according to your own taste. It is recommended not to fry for too long, then add a small amount of water starch to thicken, and quickly add the fried pork to stir fry, so that each piece of pork can be evenly wrapped in the sauce. Stir-fry a few times and you can get out of the pot!

Enjoy it.

Because it is thick, enjoy it while it is hot! The taste is sweet and sour. I heard from the chef that this is the most traditional practice of pineapple ancient meat. Try it quickly! The layers of sweet and sour are very rich, which is much more delicious than the sauce dipped in ketchup!

skill

1. It is recommended not to reduce all kinds of seasonings in the sauce, except that the ratio of white rice vinegar to sliced sugar cannot be changed to 1: 1, and the amount of other seasonings can be adjusted less.

2. Pork can choose pork belly, which is rich in oil and tastes more fragrant. Of course, you can also choose lean pork tenderloin, which tastes very tender.

You must fry the meat twice, the first time is raw, the second time is crisp, and the purpose of each frying is different.

4. Considering the color matching, there is no need to put yellow pepper, because pineapple is yellow, which saves both cost and yellow pepper. The finished product is super eye-catching and has an appetite!

Later, I found red, green and yellow ~ er ~ the color matching of traffic lights ~