Pineapple Boat Sour Pork
1.
Cut an appropriate amount of green onion and ginger into large slices, pat a few lightly with a knife, put it in a container, and add cold water to soak it to taste;
2.
Cut the pork plum meat into cubes about 1.5cm;
3.
Put it in a large bowl, add 1/2 teaspoon of salt to make it into the bottom taste;
4.
Add a small amount of green onion and ginger water several times, and evenly; each time you have to wait for the moisture to be absorbed by the meat, and then add the next time;
5.
Add it to the meat that looks watery and shiny, and there is no excess water until it is analyzed, and put it aside; (the amount of water should be controlled, and it is related to the quality of the meat)
6.
Green and red pepper, sliced onion;
7.
Put 1/2 teaspoon of salt, white vinegar, white sugar, 1 teaspoon of starch, and water into a small bowl and mix well; prepare the tomato sauce;
8.
Mince an appropriate amount of ginger and garlic for later use;
9.
The ripe pineapple is cut into two pieces. If you want to use pineapple skin as a container, half of it should carry the whole pineapple tassels;
10.
Dig out half of the meat of the pineapple that will be used as a container; (take it to your mouth while digging, no one can see it; I can’t eat it, keep it as a fruit after a meal)
11.
Cut the other half into four "orange petals" and peel off the skin;
12.
Change a sharp knife and dig out the pineapple eyes;
13.
Take 100g and cut into small pieces about the same size as the meat, and set aside;
14.
Beat the eggs; put a little more starch in the other bowl; prepare an empty plate for use;
15.
The marinated meat is first dipped in a layer of egg liquid, and then coated with dry starch. After wrapping, it is gripped by hand to make the starch and the meat come into contact; Tight, otherwise there will be water when frying, not only the meat will get old, but there is also the "danger" of exploding oil)
16.
After being wrapped, put it in an empty plate and set aside; (all wrapped up)
17.
Fill the pot with oil, a little more, and when it is 50 or 60% hot, add the meat;
18.
Fry until it is finalized and fished out;
19.
The oil in the pot continues to heat up to 70% or 80% heat;
20.
Add the fried meat again;
21.
Fry until the surface is golden and crispy, remove; (must be crispy, you can throw one into your mouth and taste it, you should have a "crack" taste)
22.
Put it on kitchen paper and suck up the excess grease;
23.
Restart the wok, heat the wok with 1 tablespoon of cold oil, stir-fry the green and red peppers and onions on medium heat until they are broken, set aside;
24.
The crude oil in the original pot (you can also add some oil), add the minced ginger and garlic, turn to low heat and stir fry until the aroma is released;
25.
Add the tomato sauce and continue to stir-fry until the tomato sauce becomes darker and fragrant;
26.
Add the sauce;
27.
Stir fry quickly until the sauce is thick;
28.
Add pineapple chunks and stir-fry quickly evenly;
29.
Add the fried meat pieces, green and red peppers, and onions;
30.
Stir fry quickly until each piece of meat is evenly coated with sauce and turn off the heat. That's it.
Tips:
1. Pig "Plum Pork", also known as neck and back meat, is fat and lean, with less fat and more lean, and the taste is better than tenderloin.
2. The meat should be fried twice. How far should it be fried? The first time is low oil temperature deep-fried and deep-fried, and the second time high oil temperature is deep-fried crispy. It must be very crispy for the final dish to be delicious. You can taste it after frying, and the entrance must have a "crack" feeling.
3. There is a difference between tomato sauce and tomato sauce. If you use tomato sauce, you can reduce a little sugar.
4. The ratio of sweet and sour in the sauce is not certain, you can adjust it according to your own taste. If you like a little sour, you can add less sugar, if you like a little sweeter, you can add a little more sugar.
5. The last step is very important. After the fried meat is put into the pot, it must be quickly stir-fried, and the sauce should be coated in the shortest time, put on the table at the fastest speed, and delivered to the mouth in the shortest time. Whether the color and crisp taste will be discounted.
