1. Plant the chicken thigh meat around and make a few marks on the meat surface to taste;
2. Put chicken thighs in a bowl, add 1 tbsp light soy sauce, 1/4 tsp pepper, 1 tbsp cooking wine, marinate evenly;
3. Soak the pineapple chunks in salt water for about 5 minutes, so that the mouth will not itch when eating;
4. Chop 2 of the pineapple slices to make the juice;
5. Open a pan on medium heat, fry the chicken thigh skin side down until golden brown, and then fry the other side until golden brown;
6. Put the chicken thigh skin down on a clean cutting board and cut into strips so that the skin is more complete;
7. Use a knife to copy from the bottom of the meat to pick up the whole row of chicken, and buckle the meat on the plate;
8. Mix 2 tablespoons of minced pineapple, 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1/4 teaspoon of pepper, 1/3 cup of water, 1 tablespoon of cornstarch water, 1/2 teaspoon of sesame oil, and mix well. Pour into the pot, add the pineapple chunks, burn until frothing, reduce the heat, and pour it over the meat, ready for consumption.
Tips:The salt water of pineapple can avoid itching and it feels sweeter.
