Sweet and Sour Pork
by Na Xiaoxiaoxiaochu
Favorite
Difficulty
Easy
Time
30m
Serving
2
Classic Cantonese cuisine
1. Red vinegar, white vinegar, sour plum sauce, tomato sauce essential
2. Chop the meat loosely with the back of a knife
3. Put ginger, salt, green onions, and cooking wine to marinate pork (to remove the peculiar smell), add egg yolk, and continue to marinate the pork (the color will look good when fried), then add cornstarch and egg white (with a certain consistency)
4. Clean and cut pineapple, onion, green pepper, red pepper
5. Hot oil, tomato sauce, red vinegar, a little white vinegar, a little salt, sugar, sour plum sauce, a little wet starch (thickening)
6.
Hot oil (180°). Dip the meat with starch into a round shape. Fry slowly until the meat floats (less points are reduced), then pick up.
Heat the oil over the ingredients, onions and other ingredients, add the mixed juice and stir fry all over the heat
Tips:The pineapple should be soaked in brine or in boiling water.
The static fire slow frying time must be longer before the pan is cooked
