Home-cooked Pineapple Sour Pork
1.
Prepare the ingredients, soak the pineapple in salt water for 20 minutes.
2.
After the tenderloin is cut into small pieces, add egg liquid, cooking wine, pepper, light soy sauce, and marinate for half an hour.
3.
Prepare the seasoning when marinating the tenderloin. Mix three tablespoons of tomato sauce, one tablespoon of cooking wine, one tablespoon of light soy sauce, one tablespoon of balsamic vinegar, half a tablespoon of dark soy sauce, one tablespoon of sugar and starch, and mix well with appropriate amount of water.
4.
After the tenderloin is marinated, evenly dip it in flour, heat the oil and fry it in a low heat for 5 minutes, turning it over to make it evenly heated. I fried it twice, which is more fuel-efficient.
5.
When frying the tenderloin, cut the pineapple and green pepper into pieces.
6.
Pick up the tenderloin after deep-frying, and re-fry for one minute on high heat.
7.
In another pot, simmer the seasoning slowly over medium and small heat, and pay attention to stirring evenly to heat up
8.
Add pineapple, green peppers and fried tenderloin after bubbling, and stir-fry quickly evenly over medium heat.
Tips:
If you use canned pineapple to make, you can use the pineapple juice in the can instead of the water to mix the seasoning. You need or don't put the sugar, because the soup in the can is very sweet. Green peppers can also be eaten raw. They have a good crunchy texture. If you don't like to eat them raw, you can leave them alone or cook them first.
