Pineapple Sweet and Sour Pork
1.
Details of ingredients.
2.
Seasoning required.
3.
Starch + cooking wine + salt marinate for 10-15 minutes (depending on the amount and size of the meat determines the marinating time).
4.
Then coat with egg liquid.
5.
Coat a layer of starch.
6.
When the oil is 50% to 60% hot, pour in the meat, fry on medium-low heat until light golden brown, and remove the oil.
7.
Put the fished meat aside for draining.
8.
Continue to fry the meat a second time, and fry it on high heat until it is golden brown and remove it for later use.
9.
Pour 4 spoons of tomato sauce.
10.
2 tablespoons of white vinegar.
11.
A moderate amount of sugar.
12.
The tuned tomatoes are thickened and set aside.
13.
Sauté the onions on medium-high heat.
14.
Then pour the red pepper.
15.
Then pour the green pepper.
16.
Continue to pour the fried meat in.
17.
Stir fry evenly.
18.
Pour in the adjusted tomatoes to thicken.
19.
The heavyweight debut, pour pineapple chunks.
20.
Sprinkle a little garlic paste at the end to make it more delicious, just stir fry a few times quickly.
21.
Perfectly served.
Tips:
1. Fry the meat for the first time, and fry it on a low fire until it is light golden, and then fry it for the second time, and fry it on a high fire until it is dark and golden.
2. There are 3 kinds of pineapples I know. Generally, pineapples are best to be soaked in salt water for a while. The one I bought is perfumed pineapple. The store said that there is no need to soak in salt water.
3. Regardless of the green, red and yellow peppers, I buy round sweet peppers. The green peppers I used this time are pointed, and the taste is a little bit spicy. It is not the best match for sour pork.
4. For those who like sour and desserts, add more tomato sauce and white vinegar.
