Pineapple goo goo meat is a dish that adults and children like. Sweet and sour, appetizing, and exquisite color matching. Pineapple is sweet and juicy in season, which neutralizes greasy meat. It is also conducive to cooking and improves the sweet and sour taste of the whole dish. This dish sounds complicated, not so difficult. Let's try it with our hands.

Ingredients: pork, plum 200g, pineapple, green pepper, red pepper, 1 egg, 6 tablespoons tomato sauce, 3g salt, 3 tablespoons cooking wine, white vinegar, sugar and starch.

1. Meat processing: cut pork and plums into small pieces and eat them one by one. Add salt and cooking wine, and marinate evenly by hand 10 minute; After pickling, add eggs, stir well, sprinkle with a little dry starch, and grasp well with your hands. This treatment can make the fried meat tender and beautiful.

2. Prepare a plate of dry starch, knead the processed diced meat into a ball, put it in the plate, and wrap it with a layer of dry starch.

3. Stir-fry: pour the oil into the pot, turn to low heat after 60% heat (you can use wooden chopsticks to put it in, and soak it as little as possible), then add the meatballs wrapped with starch in turn, stir-fry until the surface is slightly golden yellow, and take it out.

4. Turn the oil to high fire and continue to burn for 2 ~ 3 minutes to 70% heat. Pour the fried meat into it and fry it again. Frying again is to make the meat golden.

5. Shred green pepper, red pepper and pineapple and fry until cooked. After the meat is fried, put the green pepper and red pepper into the pot and fry for 3 minutes, not too long. If you feel greasy, you can't fry green peppers and red peppers. )

6. Stir-fry: Pour the oil into the wok, add tomato sauce, white vinegar and white sugar, stir-fry and add a little water to thicken (be careful not to add too much water).

7. Finally, add the fried meat, green pepper, red pepper and pineapple, stir well, and then plate.

PS: According to the suggestion of famous chefs in summer, the pineapple goo goo meat is replaced with 3 tablespoons of tomato sauce, which has better taste and color, and better sauce. Share it with everyone.

The characteristics of this dish are: the taste is sweet, sour and slightly salty, and the taste of meat is crisp outside and tender inside. To this end, there are several points that need our attention:

Control of oil temperature in the process of frying meat: first fry the meat: oil temperature 120 degrees, slowly raise the temperature to 150 degrees, fry until it is slightly yellow, and take it out; Re-frying: The oil temperature rises to 180 degrees. Re-frying is to force excess oil out and make the color more beautiful.

Stir-fry stage: stir-fry quickly on fire.