Pineapple gulabao meat is considered a long history of a cuisine, the production methods of this dish is also a lot of production methods, each production method brings a different taste, so people can according to their own preferences to choose the appropriate production methods, but many people have no way to make out of the real authentic pineapple gulabao meat, this is due to the process of production of the problem, it must be the pineapple stir-fried out of the juice before putting the meat, so that the taste is better. The juice of the pineapple must be stir-fried first and then put into the meat, so as to make a better flavor.

Main ingredient: pineapple, pork

Supplement: tomato sauce, cooking wine, monosodium glutamate (MSG), salt, pepper, green and red bell peppers

1. Cut the meat into small pieces and marinate it for a while with salt, cooking wine and soy sauce.

2. Stick a little egg wash, pour it into the flour and cornstarch and coat it well.

3. Into the frying pan, fry until the surface of golden brown, fish out.

4. In a hot pan, add a little oil, pour in green and red peppers and stir fry, pour in pineapple and stir fry until juicy.

5. Pour in the tomato sauce and a little water, bring to a boil and then reduce the juice over low heat.

6. Add MSG and pepper to taste. [4]

Practice 3

Materials:

Main ingredient: pork tenderloin, pineapple

Supplementary ingredients: red bell pepper, yellow bell pepper, green bell pepper, native egg, wheat flour

Seasoning: cooking wine, salt, soy sauce, pepper, tomato sauce, sugar, water starch

1. Wash the tenderloin, cut it into pieces and put it in a bowl, add cooking wine, salt, pepper

2, pineapple, green peppers, yellow peppers, red peppers cut into chunks with the size of the tenderloin.

3, take a small bowl, add soy sauce, vinegar, sugar, ketchup, and a small bowl of water.

4: The approximate ratio is 3 tablespoons of ketchup, 2 tablespoons of vinegar, 2 tablespoons of sugar, ? tablespoon of soy sauce, ? bowl of water, and ? tablespoon of water starch to make a sauce.

5, the marinated tenderloin fish out in plain flour, evenly coated with a layer of flour.

6. Sift the excess flour from the tenderloin.

7, small pot of oil heating, oil temperature of 5 into the heat when the meat pieces one by one to add, fry until golden brown and then fish out.

8, frying pan directly in the sauce will be adjusted to add, cook and pour pineapple, red pepper, green pepper and yellow pepper.

9, stir fry a few times, the aroma of pineapple wafted out when added to the fried pork tenderloin.

10, stir fry until the soup thick, all the ingredients are evenly coated with a layer of gravy can be removed from the pot. [5]

Tips 1

1. The taste of the dish is sweet and sour taste, the sauce has soy sauce on no more salt, if the taste is heavy can be moderate in the pot when adding salt seasoning.

2. Tenderloin has been fried, vegetables added to the sauce do not fry for too long, crunchy will be more delicious.

Tip 2

In addition to making goulash, pineapple can also be used as a vessel to make pineapple rice;

To pineapple, this dish can also be made with canned pineapple, the taste is slightly sweeter, but will not be astringent, so the amount of sugar should be slightly reduced or white vinegar put more. Fresh pineapple in the dish or directly before eating, it is best to soak in lightly salted water for 20 minutes to destroy the pineapple enzyme;

The final braising process must be rapid, the meat should be kept crisp after the pot, so the sauce must be tasted in advance before thickening the meat, if you put the material into the pot as well as to add seasoning, then the meat will be easy to return to the soft;

The selection of fat and lean meat to do, the meat is not a good choice. The meat will lose a certain amount of water after deep-frying

Choose a meat that is even in weight.