1. Ingredients: pork, pineapple, green and red pepper
2. Cut green and red peppers into diamond-shaped pieces for later use
3. Cut the pork into thicker slices, then lightly smash it with the back of a knife to loosen the meat
4. Put the processed pork into a bowl, add a little salt, pepper, cooking wine, starch, and marinate for 10 minutes
5. Add half of the beaten egg to the well-grained meat slices and then chop well again
6. The well-grained meat slices are evenly coated with a layer of dry starch. The meat slices can be loosely rolled up during the process of coating the dry starch, so that the meat slices can be crispy on the outside and tender on the inside during the frying process.
7. Boil 50% or 60% of the oil in a pot and put in starch-coated meat slices to fry
8. Deep-fried the designated type and take it out and let it cool for a while
9. Increase the oil temperature in the pot to 80% hot, add the meat slices again and fry until crispy and remove.
10. Put the green and red peppers in the hot oil and fry them quickly.
11. Put the fried green and red peppers with the meat slices for later use
12. In another pot, add a little cooking oil, ketchup and sugar
13. Add a little water and a spoonful of white vinegar
14. Stir-fry on low heat until the soup thickens and bubbles
15. Add the fried pork, green and red peppers, and pineapple slices and stir fry quickly
16. Stir fry quickly and evenly, let the soup cover the ingredients and turn off the heat
17. After serving, the sweet and sour pineapple ancient meat is ready!
Tips:Re-fry it once to make the meat more crispy.
This dish is sweet and sour, with more sugar.
