1, pineapple sweet and sour meat with tenderloin or plum blossom meat. Pineapple sweet and sour meat is a Guangdong specialty, this dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou City were very fond of Chinese food, especially like to eat sweet and sour pork, but eating is not used to spit bone. Guangdong chef that is to make a big meat round with seasoning and starch out of the bone, into the frying pan fried, to crispy, sticky sweet and sour marinade, its flavor is sweet and sour and delicious, welcomed by Chinese and foreign guests.

2, practice:

(1) Pork marinated in 2/3 teaspoon salt for fifteen minutes. Add 3 tbsp cornstarch and mix with your hands until all surfaces are evenly coated with cornstarch.

(2) Heat oil in a wok to 160 degrees Fahrenheit, add the coated pork, keep the heat high, and fry until the surface is golden brown.

(3) Put a little oil in the pot, put green and red pepper, put a little salt and stir fry until broken, and standby.

(4) Pour seasoning A into a bowl and mix well.

(5) Heat another tbsp of oil in a wok and pour Seasoning A into the wok. Keep cooking on low heat until it thickens and the syrup can hang on the spatula.

(6) Add the pineapple chunks and stir-fry a few times.

(7) Add the fried meat cubes.

(8) Stir-fry quickly until the meat and pineapple are evenly coated with the batter, and then throw in the fried peppers.