Pineapple chicken is a Cantonese specialty. The chicken is cut into half pieces, marinated in rice wine, and fried in oil until golden brown. Then pineapple chunks are added and simmered. Finally, light soy sauce, gorgon powder and other water starches are added.

Preparation proceeds after thickening.

Finished product: rich aroma, sweet and sour taste, very good for spleen and appetizer.

Wash and peel the chicken, chop it into delicious size with a knife, put it in a basin, add a small amount of salt and rice wine, stir and marinate for 15 minutes.

Peel the pineapple and cut into small pieces, soak in a small basin with salt water for 10 minutes, then remove and drain. Set aside.

Pour in the pineapple pieces, stir-fry together with the chicken, turn to medium-low heat and simmer for about 10 minutes. During this time, stir-fry up and down every three minutes to prevent the bottom from burning.

When simmering, you can add sugar and an appropriate amount of salt and stir, find an empty bowl, pour in light soy sauce, dark soy sauce, oil and starch, and an appropriate amount of water, stir well to form a gravy.

When the sauce in the pot becomes less, pour the gravy into the pot, stir-fry evenly and then continue to simmer for less than 3 minutes, so that the chicken is more flavorful and can be removed after the time is up.

Peel the pineapple, take 500 grams, slice it, and soak it in salt water for 10 minutes; slice the chicken wings, add salt, oil, light soy sauce, rice wine, and water starch and marinate it for 10 minutes; add oil to a cold pot, add black pepper chicken pieces, ginger slices, and fry

Light yellow, turn and fry the other side until red again, take out of the pan; fry the pineapple chunks in oil; stir-fry the pineapple chunks, add the black pepper chicken chunks and stir-fry together; stir-fry the pineapple chunks to prevent the chicken from aging; stir-fry lemonade, rock sugar, and

Until the sugar dissolves, turn to high heat to collect the juice.

The pineapple will become more watery as it is cooked over low heat. It is recommended to use medium or high heat to absorb the juice and store the original pineapple juice, which can also absorb the pineapple flavor from the black pepper chicken nuggets.

Prepare a bowl of gravy: 2.1 teaspoons of tomato paste, 2.1 teaspoons of white sugar, 1 teaspoon of white rice vinegar, a small amount of dark soy sauce (for coloring), 1/2 tablespoon of flour, add an appropriate amount of tapioca starch and mix well to form a sauce.

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Put oil in the pot, add ginger slices and sauté until fragrant, pour in the adjusted gravy and stir-fry over low heat.

Then add the fried chicken and pepper and stir-fry until the gravy is evenly coated. Then add the pineapple and stir-fry again until the gravy is evenly coated on the food. Then turn off the heat and take it out. You can put it in and out.

Meaty pineapple on shell.