1. Slice the green onion and ginger, rinse with boiling water in advance, and let the green onion and ginger water after letting cool;
2. Cut the pork into finger-thick strips, add 1/2 teaspoon of salt first, and mix well;
3. Add scallion and ginger water several times in small amounts, I added about 3 tablespoons, every time I add it, I have to absorb it well before adding it again;
4. Until the pork becomes watery and fluffy, but there should be no excess water;
5. Mix 1/2 teaspoon of salt, 4 teaspoons of white rice vinegar, 2 tablespoons of sugar, 3 tablespoons of water and 1 teaspoon of dried starch to form a sauce; then prepare 40g tomato sauce for later use;
6. Sliced onion, green and red pepper;
7. Mince ginger and garlic;
8. Pineapple cut into pieces;
9. The eggs are broken up; the dry starch is placed in the plate, a little more; and an empty plate is prepared;
10. Dip the marinated meat with a layer of egg liquid, then roll it with dry starch, and finally put it flat in an empty plate;
11. All wrapped up
12. Raise the frying pan until it is 50 or 60% hot again, quickly add the meat slices one by one;
13. Fry until it is finalized and fished out;
14. When the oil temperature rises to 70% or 80% hot, add the meat slices again and fry them quickly until the surface is golden brown;
15. Use kitchen paper to absorb grease;
16. Start the wok, heat the pan with cool oil and saute the onions and green and red peppers. When the green and red peppers are brightly colored, set aside;
17. Saute the minced ginger and garlic in the original pot;
18. Add tomato sauce;
19. Stir-fry until the color is red and bright;
20. Add the sauce and stir-fry quickly;
21. Until the soup thickens;
22. Add pineapple chunks and stir-fry evenly;
23. Add the fried pork slices and fried onions, green and red peppers;
24. Stir fry quickly until the sauce is evenly spread.
Tips:1. Pork tenderloin is usually used for this dish, but I think plum meat is fat and lean, which is more delicious.
2. The pork can be cut into cubes or into long strips. It should be slightly thicker. It is too thin and will not taste good if it is fried dry.
3. There are many ways to sizing pork, I have tried a few, this kind of effect is the best, the fried meat is charred on the outside and tender on the inside, which is a little troublesome.
4. After the tomato sauce is stir-fried, the color will be more beautiful, and the sweet and sour taste will be stronger. You can also add it directly to the sauce and mix it evenly.
5. Pay attention to the heat: Stir-fry the ketchup and sauce with a low fire. After adding the meat, stir fry quickly on high heat to avoid the meat in the pot for too long, which will lose its crispy taste after a long time.
