Pineapple, the following is the pineapple ancient meat production methods:

Main ingredients: 200 grams of pork tenderloin, 100 grams of pineapple, 15 grams of green peppers, 15 grams of red peppers, 5 garlic, 5 grams of green onions, 5 grams of ginger, 300 milliliters of salad oil, 3 grams of salt, egg yolks 1

Substantials: 50 grams of starch, 25 grams of tomato salsa, 10 grams of light soy sauce, 10 grams of balsamic vinegar, sugar 20

1, remove the skin of the pineapple, cut thin slices for use.

2. Cut the tenderloin into thin slices about 3mm thick.

3. Add an egg yolk and a pinch of salt, as well as a bit of water starch.

4: Scratch well and marinate for 20 minutes or more.

5. Slice green and red bell peppers, cut green onions into pieces, and mince garlic and ginger.

6, first of all, to mix a bowl of sauce, goo juice seasoning mix together, add a little water and mix well on it.

7, prepare a plate, put the starch, marinated meat piece by piece dipped in starch, and then shake off the excess starch.

8, with a funnel, the sticky starch of the meat slices on the top, so that you can avoid frying when the meat slices stick to the bottom of the pot.

9: Add about 300 milliliters of oil to the frying pan and heat it to 7 minutes, then add the meat with the slotted spoon and start frying. Fry the meat for about 2 minutes, golden brown on both sides, and fish it out first.

10, the oil burned a little hotter, and then put the meat into the re-frying a little, you can force the excess fat, so that the surface of the meat more crispy.

11, fried meat slices fish out to be used. Turn off the heat and put the green and red pepper leaves into the frying.

12, another pan, into a small amount of salad oil, put onion ginger and garlic fried flavor.

13, into the just adjusted the sauce, boil and then cook for 1 minute, until the soup thick, can slowly flow state, if too thin on the more cooking a little more juice to thicken.

14, pour just fried meat and green and red pepper slices.

15, then pour in the pineapple slices.

16: Stir-fry well so that the sauce completely coats each piece of meat, just enough and no excess sauce runs onto the plate. Stir-fry quickly to prevent the meat from losing its crispy texture after cooking for a long time.

17, finished.