【Guangdong】Pineapple ancient meat
Overview
Ancient meat, also called sweet and sour meat. It is a famous dish of Han nationality in Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting out the bones when eating. Guangdong chefs mix boneless meat with seasoning and starch to make large meatballs, deep-fry them in oil until crispy, and coat them with sweet and sour marinade. The meatballs are sweet and sour, and are popular among Chinese and foreign guests. After the reform, it was renamed ancient meat.
Tags
Ingredients
Steps
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Cut the lean pork into small pieces, add a little salt, cooking wine, light soy sauce and white pepper, mix well and marinate for about 20 minutes.
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Cut the pineapple into small pieces and soak in light salt water for 10 minutes. Drain and set aside.
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Cut the green and red peppers into diamond-shaped pieces, slice the garlic and shred the ginger. Take a bowl and add 1 tablespoon of light soy sauce, white vinegar, white sugar, 1 small bowl of water, and a little water starch to make a sauce.
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Add half of the egg liquid to the marinated meat and mix well. Add dry starch and mix evenly so that each piece of meat is evenly coated with starch.
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Place in a 50% hot oil pan and fry until lightly browned, remove and drain.
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Increase the oil temperature to 80% hot, add the diced meat and fry until golden brown and crispy, remove and drain.
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Pour a little oil into the pot, add green and red pepper cubes and stir-fry until raw and remove.
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Leave some oil in the pot, add sliced garlic and shredded ginger and stir-fry until fragrant.
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Add tomato sauce and stir-fry evenly.
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Pour in the prepared sauce and bring to a boil over high heat.
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Cook until the soup is thick and there are dense bubbles.
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Add green and red pepper pieces and pineapple pieces and stir-fry evenly.
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Add the fried meat pieces and stir-fry evenly.
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Remove from pan and plate.
