Pineapple ancient meat

Overview

Pineapple sweet and sour pork can also be called pineapple sweet and sour pork, or pineapple sweet and sour pork. It is a famous traditional Cantonese dish. How to make something at home that doesn’t smell like a restaurant? How to make sweet and sour pork crispy on the outside, tender on the inside, fragrant and delicious? What proportion of all-purpose sauce should be used in a bowl to make the dishes perfectly juicy? They will be revealed one by one here.

Tags

• hot dishes
• appetizers
• cantonese cuisine
• bowl juice
• cooking wine
• dry starch
• onions
• pork
• red bell pepper
• whole eggs
• ginger
• green pepper
• pineapple
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare ingredients: Pork (choose fat and lean parts are best): 400g, wash and cut into pieces, pound the meat pieces moderately with the back of a knife to loosen the meat fibers and make it easier to taste. Add 1g of white pepper, 1g of salt and 2 tablespoons of cooking wine, mix well and marinate for about 15 minutes.

   

2. 2 Prepare ingredients: pineapple: half, green and red pepper: half each, wash and set aside.

   

3. 3 Cut the pineapple into pieces and soak in light salt water for 10 minutes to remove the astringent taste of the pineapple. After soaking, rinse with clean water, drain and set aside.

   

4. 4 Cut green and red peppers into cubes and set aside. The meat pieces, pineapple pieces, and colored pepper pieces should be cut into similar sizes, so that the finished product will be more beautiful.

   

5. 5 Make bowl juice: 70g tomato sauce, 20g sugar, 2 spoons white vinegar, 1 spoon cooking wine, 6g salt, 2 spoons water, 1 spoon starch to make bowl juice and set aside.

   

6. 6 Beat a whole egg and coat the marinated meat pieces evenly with the egg liquid.

   

7. 7 Dip the meat pieces covered with egg liquid into a layer of dry starch and pat them evenly.

   

8. 8 Heat the oil in the pot until it is 60% hot, and fry the meat pieces in the pot. The shell turns light yellow and is taken out to control the oil.

   

9. 9 Add an appropriate amount of cold oil to the pot, then raise the oil temperature to 80% hot again, put the meat pieces into the pot and fry again. If you want the meat to be extra crispy and fragrant, you can fry it twice. Use a slotted spoon to stir the meat pieces. When you hear a "rustling" sound, it means the shell is very crispy. Quickly remove all the meat pieces to control the oil.

   

10. 10 Return to pot. After the oil is hot, sauté the onions and ginger until fragrant. To make the finished product more beautiful, I will take out the sautéed onions and ginger and throw them away.

    

11. 11 Pour in the pineapple and green and red pepper and stir-fry for a while. The time should not be too long, just enough to keep the heat.

    

12. 12 Pour the sauce into the bowl, add the meat pieces, and stir together. Turn off the heat immediately when the sauce is shiny and evenly coated on the ingredients.

    

13. 13 The colors are bright, including red, yellow, and green, and they look very attractive.

    

14. 14 The sweet and sour pork on the plate is like a flower in bud,

    

15. 15 Take a bite of the crispy, sour and sweet meat and you can also taste the deliciousness of the meat,

    

16. 16 The sweet and sour taste of pineapple coats the sweet and sour pork, making it even more delicious.