Pineapple Sweet and Sour Pork
1.
Open the pineapple tool, cut the head and tail of the pineapple, put the tool in the middle and press down to rotate;
2.
Cut the pork into long strips, beat loose with the back of a knife, and then cut into 2 cm pieces;
3.
Marinating: put salt, a little pepper noodles, cooking wine, grasp well, put it in the refrigerator overnight, if time is tight, let it stand for 30 minutes;
4.
Cut the pepper pineapple and onion into pieces;
5.
Put half of the egg liquid in the pork, add water starch, and make it evenly thick, so that the meat lines can be seen;
6.
When the pan is 70% hot, put the meat in, do not push it in a hurry, change to a small ignition, deep fry, the meat floats up to remove the oil;
7.
Oil the green peppers and onions;
8.
Mix the juice: white vinegar, sugar, tomato sauce, whipped juice, salt, cornstarch, and mix thoroughly. Use the tip of your tongue to test the sweetness and sourness. Add sugar and vinegar to adjust until it is sweet and delicious. Then put it in a pot and boil until bubbling and bubbling. Stir constantly with a spoon or spatula;
9.
Pour in the fried meat, tea pepper, onion and pineapple, turn it over evenly, and pour it into the pineapple shell.
Tips:
1. The taste is sweet, fragrant, and sour, and the sweetness and acidity should be mastered;
2. Briefly describe the process: cut the pieces, marinate the slices, adjust the juice, fry the pieces, and fry the pieces.
