A sweet and sour pineapple goo-lo meat can most stimulate the taste buds, is our hometown banquet must have a dish. Eat a few pieces of pineapple goo-lo meat after a big fish and meat, both greasy and appetizing, especially the pineapple flavor is the most fragrant, sweet and sour, the taste is the most delicious. Adults and children love it. Do you know the common practice of this dish? Today we will share it with you in detail.

How to do pineapple sweet and sour meat is more delicious?

Pineapple sweet and sour meat has both sweet and sour taste and crispy texture. There are two major processes to master in making this dish: frying the meat and mixing the sweet and sour sauce. These two processes directly affect the flavor and texture of this dish. The fried meat should be golden in color and crispy on the outside and tender on the inside. Next is the preparation of sweet and sour sauce, the taste of sweet and sour should be strong enough, the meat should be evenly coated with sweet and sour sauce to form a layer of parcel, it looks full of color, so it tastes the most delicious and has the best texture.

Pineapple goujoumei

Ingredients:500 grams of pancetta, pineapple amount

Ingredients:green peppers, red chili peppers, onions, an egg, garlic

Seasoning:salt, white vinegar, ketchup, sugar, cornstarch, cooking wine

[Manufacturing steps]?

Treatment of panko:Wash the fresh panko, remove the pork skin on the surface of the panko, then cut the panko into even squares and marinate. Drain the pancetta before marinating, then put it in a dish, add a little salt to marinate the bottom flavor, add a little cooking wine to deodorize and marinate for 20 minutes.

Prepare the head: cut the green pepper into water chestnut slices, slice the onion and set aside, flatten the garlic and set aside.

Pineapple treatment:Take a fresh pineapple, cut it into even pieces, soak it in water, add a little salt and soak it for 20 minutes, then put it into a pot, add water and boil it for spare.

Starch-coated meat slices:After marinating the five-flower meat, add egg and mix well so that the surface of the meat slices stick to a layer of egg, then add starch and mix well so that the surface of the meat slices stick to a layer of starch and set aside.

Fry the meat: Add enough cooking oil to the pan. Once the oil temperature reaches 50%, turn down the heat to a lower level. Then add the slices of meat with starch into the pan and fry well. The fire is kept at medium level. Slowly fry the meat slices until they are finally formed. Use a spoon to turn it over and brown it well, then take it out again.

Raise the oil in the wok to 70% heat, then add the meat to the wok and re-fry. Do not re-fry for too long, about 10 seconds, then remove immediately to control the oil.

Mix sweet and sour sauce:Hot pot, add a little base oil, add garlic, green pepper, onion seasoning, then add white vinegar, ketchup, sugar, a little salt, about 400g of water, stir the seasoning, add the right amount of pineapple slices, and then the pot of juice to boil, try to see if the sweet and sour taste is suitable for your taste, and then add the right amount of water starch to mix into a thick sauce.