1. Prepare a pineapple. I like to use Taiwanese pineapple. The taste is good, not so sour, and it is easier to cut.
2. Remove the head of the pineapple and cut it lengthwise. Don't divide it evenly, it's better to make one side thicker. Use the thicker side so that after removing the heart, the space inside will be larger, so you can install more.
3. Don't dig too hard when you go to the heart, leave a thickness of 1.5 cm.
4. The heart can be taken out with two vertical cuts and one horizontal cut
5. After digging the heart, there will still be some fruit inside, use a small spoon to dig out, don't waste it.
6. Dice the excavated part and set aside
7. Dice the pork muscles, add an egg white and a little starch to sizing.
8. Add olive oil to the pot and heat up to seven minutes, coat the starchy inner muscles with a layer of dry starch and put it into the oil pot.
9. Fry until the meat is slightly yellow, remove the oil to control
10. A spoonful of sugar (you can add another spoonful if you like sweetness), two spoons of soy sauce, two spoons of ketchup, three spoons of vinegar, a little salt (I don’t like to put MSG in cooking, I always feel that all the dishes after adding MSG All have the same taste)
11. Add a little oil to the pot, add the tuned sauce, the juice will thicken after frothing, add the fried spine and pineapple chunks, stir fry a few times to get out of the pot. Put it in the prepared pineapple tray, put it in shape, and serve it on the table.
Tips:Don't deep-fry the pork muscle for too long, otherwise it will be dry and tasteless.
