Pineapple Sweet and Sour Pork

Name: Pineapple Sweet and Sour Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork loin; 1/2 green pepper; 1/2 Red Bell Pepper; 1/2 Yellow pepper; 1 piece pineapple; 1 piece egg; 2g Five spice powder; 3g pepper; 5g Cooking oil; 10g Cooking Wine; 30g Sugar; 15g White vinegar; 50g ketchup; 20g Water starch; 60g starch; 3g salt

by Fan Fan

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

When it comes to the popular sweet and sour dishes, pineapple sweet and sour pork should be the first dish that many people think of. This famous Cantonese dish is not only loved by Chinese people, but also by foreigners!
It is said that many foreigners living in Guangdong in the Qing Dynasty liked to eat sweet and sour pork ribs, but it was not convenient to eat because they needed to spit out bones.
Some clever Cantonese chefs thought of coating the marinated pork with starch paste and deep-fried it into a dough, then topped it with a sweet and sour sauce to make the first pineapple sweet and sour pork, which became popular as soon as it was launched. Today is still loved by food lovers all over the world. Today, Sister Fan is here to share this classic Cantonese dish-the cooking method of pineapple sweet and sour pork!

Pineapple Sweet and Sour Pork

1. Cut the pineapple into pieces

2. Put the tenderloin pieces in a basin, add salt, five-spice powder, pepper, cooking wine, cooking oil, stir well and marinate for 10 minutes

3. Cut green peppers and colored peppers into pieces

4. Put eggs and starch in the marinated tenderloin

5. Add a small amount of water, stir well, and let stand for 5 minutes

6. Heat the oil on a small heat in the pot, and wait until the oil is heated to the chopsticks to test the temperature. When there are large bubbles around the chopsticks, put the tenderloin wrapped in the fried meat batter for the first time and deep-fry it over a low fire. Fry for about 3 minutes until the surface of the tenderloin has become crispy, remove the oil and prepare for re-frying

7. Heat the oil again in the pot, increase the oil temperature to put the chopsticks in to test the temperature. When there are dense small bubbles around the chopsticks, add the first fried tenderloin, and re-fry for about 1 minute until the surface is golden and all Ripe thoroughly, remove and drain oil for later use

8. The surface of the fried tenderloin is very fluffy and crisp, and the color is golden and attractive

9. After washing the pot, add new oil, heat the oil on a low heat, add tomato sauce, sugar, white vinegar, beef powder and water starch (stir with 20 grams of water and 5 grams of starch to make water starch), and stir-fry the sauce thoroughly Until the sauce becomes thick

10. Add the fried tenderloin pieces for quick stir fry

11. Add the prepared green pepper pieces and colored pepper pieces and stir-fry evenly

12. Put in the prepared pineapple, stir fry quickly and evenly, then it will be out of the pan, then set the plate

13. A sweet and sour, colorful pineapple sorrel pork is ready!

Tips:
1. When marinating the tenderloin, the reason for adding cooking oil is to help lock the moisture inside the tenderloin, so that the meat inside the fried tenderloin is not firewood at all, and the taste is very soft, waxy and tender.

2. The preparation of the fried meat batter for this dish is a very critical link. The batter should not be too thin or too thick. The batter is too thin