Gourd and sweet pork

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Gourd and sweet pork is a traditional dish with a long history. It tastes sour and sweet. It is said that It is named "Gulu Pork" because the meat is cut into cubes. There is also a saying that because this dish is very "ancient", it is called "Gulu Pork" because of the pronunciation deviation. Sweet and sour pork should be served with fruit, the most common ones are pineapple, apple, etc.

Raw materials

①, Pork loin

②, Apple, green and red pepper

③, Starch, eggs, sugar, rice vinegar , light soy sauce, a little salt, tomato sauce

Preparation method

① Cut the pork loin into 1.5 cm thick slices, and make cross grid-shaped incisions on it. Remember Don't cut off. Then cut the pork into 1.5 cm square pieces;

②. Marinate the cut tenderloin with a little salt and light soy sauce for 10 minutes. Peel the apples and cut them into pieces similar to the size of the meat. Cut the green and red peppers into pieces and set aside;

③. Crack an egg into the marinated pork, break up the egg, mix well, and then cover it with dry starch;

④. Heat the oil in the pan until it is 60% hot. Fry the meat pieces with dry starch until golden brown and take them out. When the oil temperature rises, fry them again;

⑤. Pat the apples dry. Fry the starch in the pan until golden brown, then add the green and red peppers to the pan, fry them for about 40 seconds, take them out together, and put them together with the fried meat pieces for later use;

⑥. Put a little base oil in the pot, Add tomato sauce and stir-fry until cooked, add sugar, rice vinegar, a little light soy sauce, a little salt, stir-fry until the soup is thick and shiny, add the fried meat pieces, apples, green and red peppers, and stir well;

Key points

①. Shake off the excess starch before putting the tenderloin and apples into the pot;

②. When frying the meat, it is usually divided into three times and once to set the shape. Fry twice and add oil three times. This is the method used by professional chefs to fry meat. When we make it daily, we can fry it once or twice;

③. The soup should not be too much, stir-fry Don't wait too long, just stick it evenly, otherwise the meat and apples will become soft;

④ If you don't like apples, you can use pineapple, etc. The method is similar.