Sweet and Sour "pineapple Sweet and Sour Pork"
1.
Wash the green and red peppers and cut into small pieces;
2.
Cut the pineapple into small pieces and soak in salt water for later use;
3.
Cut the tenderloin into small pieces the same size as the chili;
4.
Add an egg to the tenderloin, paste it: add light soy sauce, salt, flour, cooking wine and cover for half an hour;
5.
When the oil in the pot is 80% hot, add the marinated tenderloin and fry on low heat until the color changes and remove and let cool;
6.
Let the meat cool down and re-fry it again until the color turns golden yellow and take it out of the serving plate;
7.
Put a little oil in the wok to heat up, then add minced garlic, tomato sauce, add a small bowl of water, appropriate amount of white sugar, vinegar (lemon juice) to make sweet and sour juice, add water starch and wait for it to boil into gorgon juice;
8.
Add pineapple, green and red pepper and stir fry;
9.
Stir-fry the green and red peppers for two minutes, add a little salt to taste, add in the meat and stir-fry evenly, then the pan is ready;
10.
Every piece of meat and vegetables is wrapped in sweet and sour sauce, which is really delicious;
11.
Finished picture.
Tips:
❥ After the meat is fried, deep-fry it again to make the skin crispy and tender inside;
❥ In order to maintain the rosy color of pineapple sweet and sour pork, do not use soy sauce;
❥ The tomato sauce should be filled with solid materials, and the degree of thinness should be controlled when boiling.
