Pineapple Sweet and Sour Pork

Name: Pineapple Sweet and Sour Pork
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 130g pineapple; 160g Tenderloin; a little green pepper; a little Red pepper; 1 tablespoon salt; a little Soy sauce; a little Rice wine; 3 tablespoons ketchup; A small amount starch

by Moonfall Wu Cry (from Tencent...)

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

It is now a good season for pineapples to go on the market. The fruit shop is next to the frequently visited vegetable market. The business is very hot. There is a person who peels the pineapple constantly. About a box of pineapple is sold for 10 yuan. I think it’s so cheap, but the key is that it’s really sweet and not sour at all. For someone who likes to eat sweets, I really have no resistance!
Pineapple can not only be eaten directly, but also used for cooking. Today this dish is called pineapple sweet and sour pork, also called ancient pork, it is very famous at home and abroad! Its color is bright and fresh, the sauce is thick and full, the taste is moderately sweet and sour, tender and elastic, super delicious!
It is said that because foreigners can’t pronounce it correctly, they often call "ancient meat" "sweet pork", and it is elastic when eating, and there is a rattling sound when chewing meat, so after a long time, it became this name, which is very interesting!
This dish is extremely delicious, but the recipe is extremely simple, you can serve it in two clicks!

Ingredients

130g Pineapple
160g Tenderloin
a little Green Pepper
a little Red Pepper
1 tablespoon Salt
a little Soy Sauce
a little Rice Wine
3 tablespoons Ketchup
A small amount Starch

Pineapple Sweet and Sour Pork

1. Dice pineapple. If the pineapple is sour and needs to be soaked in salt water, my pineapple variety is very sweet, so you can eat it without soaking

2. Green and red peppers cut into triangles

3. Dice the tenderloin, add some salt, soy sauce, wine, and water starch to marinate

4. Add dry starch and a small amount of water, and grasp it with your hands, so that each piece of diced meat is coated with powdery paste, and the approximate consistency is shown in the figure. Some people directly dip dried starch, or you can

5. Add oil to the pot, heat it to about 40-50% hot, coat the diced meat with flour paste, put it in the pot one by one, and be careful not to stick. You can turn the pot on its side and put a few pieces less each time, which can reduce the amount of oil