1, this dish tastes sweet and sour, and when it is served, the aroma is overflowing, making people unable to swallow saliva, hence the name.

2. The meat in this dish is crisp and tender outside, fresh and sweet and slippery. At first glance, before chewing, it has already passed through the throat and entered the abdomen, leaving only the lips and teeth fragrant, which is amazing.

3, so the dish has a long history, so it is called ancient meat, and later it is transformed into goo-goo meat and goo-goo meat.

Extended data

Cooked meat, preparation materials:

Tenderloin: 200g, pineapple: 1 00g, green pepper:15g, red pepper:15g, garlic: 5g, onion: 5g, ginger: 5g, salad oil: 300ml, salt: 3g, egg yolk.

1, peeled pineapple, sliced for later use.

2. Wash the tenderloin and cut it into thin slices.

3. Then add an egg yolk, a little salt and a little water starch.

4. Marinate for more than 20 minutes after grabbing evenly.

5. Slice green pepper and red pepper, cut onion, and mince garlic and ginger.

6, tomato sauce, soy sauce, balsamic vinegar, sugar, add a little water and stir evenly.

7. Wrap the marinated meat slices with a layer of starch.

8. Use a colander to put the sliced meat with starch on it, so as to avoid the sliced meat sticking to the bottom of the pot when frying.

9. Pour the oil from the pan and heat it. When the oil temperature is 70% hot, put the meat slices in, fry them until they are golden on both sides, and set them aside.

10, the oil pan is re-heated to 100% heat, and then the meat slices are put in for re-frying, which can force off the excess oil and make the surface of the meat slices more crisp.

1 1, fish out the fried meat slices for later use.

12, another pot, add a little salad oil, then add onion, ginger and garlic to stir-fry until fragrant.

13. Add the goo-goo juice just now, boil it, and then cook it for 1 min until the soup is thick and can flow slowly.

14, pour in the fried meat slices and green pepper slices.

15, and then pour the pineapple slices.

16, stir-fry evenly, so that the sauce is completely wrapped on each piece of meat, and then serve.

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