Ingredients
300g pork (plum), 1/3 green bell pepper, 1/3 red bell pepper, 2 cloves garlic, 1 tbsp salad oil, 2 tbsp ketchup, 1 tbsp sugar, 1 tbsp white vinegar, 120c.c. water, salt to taste, 1 tbsp soy sauce, 1/2 tsp sugar, 1 tbsp egg white, 1 tsp rice wine, 1 tbsp sesame oil, 1 tbsp corn starch. 1 tbsp sesame oil, 1 tbsp flour
How to make it
1. Wash all ingredients and slice and shred; marinate pork slices in marinade for 10 minutes, then deep-fry in 150℃ oil until golden brown, then remove and set aside.
2. Pour salad oil into a pot, stir fry the garlic of method 1, add tomato paste and sauté, then add seasonings and other ingredients and bring to a boil.
3. Add the sliced pork from recipe 1 to recipe 2 and cook until the sauce is reduced to a simmer, then add the green and red bell peppers from recipe 1 and sauté.
Method 2: Pomelo Pork
Ingredients
"Pork in plum blossom 300g", "1/3 mandarin orange", "3-color bell pepper", "1 tbsp rice wine", "pepper", "1.5 tbsp ground pork", "1 clove of minced garlic", "2 tbsp ketchup", "1 tbsp sugar", "1 tsp soy sauce", "water"
These ingredients can be found in the following table.
1: Cut the meat into cubes and marinate it in rice wine and pepper, then add the groundnut powder and deep-fry it in a pan, leaving a spoonful of oil in the pan. Add the peeled pomelo and stir-fry for a while, then you can start
Practice 3, sweet and sour pork
Ingredients
"Ready-made pork ribs 300g", "1 can of canned pineapple", "1 green pepper (small)", "half an onion", "3 tbsp ketchup", "a little bit of water"
Practice
1: Wash and cut the peppers and onion into cubes. Spare. The ribs can be bought ready-made or marinated and fried for the holidays.
2: Heat a frying pan and sauté the onions first.
3:Add the fried meat to the frying pan.
4: Add the bell peppers and sauté until cooked through.
5:Add the canned pineapple and stir fry.
6: Add the tomato sauce and water and stir-fry until the ingredients taste good.
Method 4, Hawthorn Pork
Ingredients
"Hawthorn slices (hawthorn paste) 150g", "Water (hawthorn paste) 80g", "Lemon juice (hawthorn paste) moderate", "Pork muscle 300g", "Fresh or canned pineapple 60g", "Colorful bell pepper 60g", "Rice wine (marinade) 1 tbsp", "Soy sauce (marinade) 2 tbsp", "Whole egg (marinade) 1 tbsp". Whole egg (marinade) 1pc", "Groundnut flour 20g", "Cornstarch or cornflour 20g", "Vegetable oil (deep-frying oil) moderate"
How to make
1: Make hawthorn sauce. Crush the hawthorn slices, add water and lemon juice, and steam under water for 15-20 minutes to cook the slices into a thick sauce
2: Slap the pork loin with the back of a knife, then make a few cuts and cut it into small cubes; slice the pineapple into small slices; and slice the bell peppers into small, diamond-shaped cubes
3: Add the pork loin with marinade ingredients and marinade for 30 minutes
4: Coat the pork loin with the marinade ingredients and marinate for 30 minutes
4: Coat the pork loin with the marinade ingredients. Dredge the pork loin in a mixture of groundnut flour and cornstarch
5: Deep-fry the pork loin in hot oil until golden brown, remove from the pan
6: Heat the oil again, add the pork loin and deep-fry it for about 30 seconds over high heat until the exterior is crispy, then remove it from the pan
7: Add hawthorn jam, sliced pineapple and colorful chili peppers into the pan and turn off the heat after the jam comes to a boil
8: Add the fried pork loin and add the sliced pineapple and colorful peppers into the pan, then turn off the heat. Add the deep-fried pork loin and toss to combine, then serve
Method 5: Yuzu Honey Sweet and Sour Pork
Ingredients
"Pork foreleg (cut into long strips) 300g", "Korean Yuzu Honey 3 tbsp", "Water 1 tbsp", "Vegetable Oil", "Ground Earth Powder (or tai bai powder) 30g", "Flour 30g", "Soy Sauce 1/2 tbsp", "Egg Yolk 1 egg yolk", "1 tbsp corn starch", "1/2 tsp salt", "1 tbsp water"
How to make it
1: Slice the pork forelegs into 1.5cm thick strips, add the marinade and marinade for 30 minutes
2: Dredge the meat in the groundnut flour and flour mixture from step 1, and leave it to rest for 5 minutes
3: Fry the pork forelegs in the oil over a high heat for 1 minute. Remove from the heat
4: Heat the oil again, add in step 3 and fry until the outer layer is crispy, then remove from the oil and drain
5: Mix Korean pomelo honey with water, pour into the pot and bring to a boil, then remove from the heat
6: Add in step 4 and mix well to serve
Preparation 6: Sweet and sour pork
Inputs
"Kohli pork 500", "groundnut flour (optional)", "groundnut powder (optional)", "groundnut flour (optional)", "groundnut powder (optional)", "groundnut flour (optional)", "groundnut flour (optional)". "Groundnut flour at discretion", "Salt", "Colorful peppers half each", "Pineapple can half bottle", "Tomato sauce at discretion", "Sugar at discretion",
How to do it
1:Blanch the colorful peppers first and reserve them for later
2:Fry the pork in groundnut flour or taiwanese white pepper until it is cooked to 8 minutes.
3: tomato sauce into the pot with a little sugar, pineapple canned water, the fried meat, colored peppers into the pot mixing and stir-frying until cooked, and finally poured into the pineapple, that is completed