Pineapple and Pineapple Pork, also known as Goulash, is a traditional Cantonese dish made of pineapple and pork.
Chinese Name
Pineapple and Pork
Category
Cantonese
Flavor
Salty and Sweet
Main Ingredients
Pineapple, Pork
Method of Preparation
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1. Cut the pork neck into 1 cm square pieces. .
2. Marinate with 2g salt and a little black pepper for more than 10 minutes.
3. Peel and cut the pineapple into chunks and set aside.
4. 30 grams of flour with 50 grams of water to make a batter, let it rest for about 10 minutes.
5. Put the marinated meat into the batter and dip it into the batter.
6. Heat oil in a wok until it reaches 70% of the heat, and then add the meat pieces dipped in the batter.
7. Fry until golden brown, then remove and set aside.
8. In a separate frying pan, heat the oil and add the green and red peppers to cook.
9. Put oil in the bottom of the pan, add chopped green onion, ginger stir fry flavor, add tomato sauce, sugar, vinegar and stir fry.
10. Pour in the pineapple chunks and stir fry for a few moments, corn starch and water into water starch, pour water starch and simmer until thickened.
11. Down into the meat and green and red peppers stir fry evenly can be removed from the pot.
This dish is brightly colored in red, yellow and green and looks very attractive. The meat is chewy and tender, and the best part is the pineapple, which is sweet and sour and very tasty.
Practice one
Materials:
Pineapple sweet and sour pork
Pork tenderloin ..... .300 grams, pineapple ..... .50g, red pepper ...... Half, green pepper ...... Half
Egg ..... .1, flour ...... A little
Seasoning needed for marinated tenderloin:
Salt, soy sauce, pepper, cooking wine ...... A little of each
Seasoning needed for sweet and sour gravy:
Ketchup ..... .3 tablespoons (canned tomato sauce is available.)
Vinegar ..... .2 tablespoons, sugar ..... .2 tablespoons, soy sauce ..... .1/2 tablespoon
Water ...... Small half cup, water starch ...... Moderate
Practice:
1. Wash the pineapple, cut it into small pieces and soak it in lightly salted water;
Wash the red bell pepper and green bell pepper, remove the stems and seeds, and cut them into diamond-shaped slices;
Wash the pork loin, and cut it into large chunks of about 2 centimeters.
Take a small bowl, according to the sweet and sour gravy need to season the juice.
2. Add salt, soy sauce, pepper, and cooking wine to the tenderloin, mix well, and marinate for a few minutes. Marinated meat wrapped in a layer of egg wash, and then dipped in flour, and use a strainer to shake off excess flour, small milk pan into the amount of oil, burned to 5 into the heat, one by one into the meat pieces fried until golden, fried, and then fish out, and then a large fire hot oil, pour into the meat pieces and then fried again, only once can be fried.
3. frying pan on the fire, do not have to add oil, pour directly into the sauce, cook and roll into the water starch, look at the sauce thickened, pour into the pineapple, red pepper flakes, green pepper flakes, deep-fried tenderloin, so that these materials are uniformly hung on the gravy on the plate, green peppers and red peppers can be eaten raw, do not need to over-oiled, do not have to fry the soft, crunchy, and more delicious.