Pineapple Sour Pork
Overview
My brother came over on the weekend and brought some fruit to the baby. It's so fresh to see this pineapple. Just make a dish with ingredients full of love. It feels like an alarm clock when I do it. Thinking of my daughter sometimes getting up in the morning and running to the living room to check the watch. She is never late [laughing] One time it was snowing outside and the room was very bright. She asked my mother if our watch was broken [laughing] The prepared soup splashed on the wall and it looked very concentrated. The baby never forgets to praise his aunt and uncle for how delicious the pineapple they bought is.
Tags
Ingredients
Steps
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Cut the pineapple into three sections and only use the middle section.
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In order not to waste the juice, put the pineapple in a deep plate and use a knife to scoop out the pulp and cut it into pieces for later use. Keep pineapple skin intact and set aside.
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After the hot oil is boiled, pour a small spoonful of white sugar, turn off the heat and let the remaining heat melt into the sugar. Turn the heat on and pour in the sliced tenderloin pieces and stir-fry until the color changes. When the surface of the meat changes color, add the pineapple juice from the cut pineapple and stir-fry to make the meat tender. If there is not enough juice, add some vinegar. Squeeze in the tomato paste and stir-fry. At this time, add the garlic cloves and continue to stir-fry. Add the pineapple pieces and stir-fry evenly. Pour into a small bowl of water, cover and simmer over high heat. Add appropriate amount of chicken essence into the water. Watch the fire collect the soup. Add appropriate amount of salt when cooking.
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The juice splashing on the wall during stir-frying can tell that the heat is sufficient for coloring.
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Use the remaining pineapple skin as a bowl and place on a plate, two rice balls and a cup of papaya milk. The small alarm clock has finished breakfast and the dishes are served!
