You Can Get Rid of The Delicious Old Pineapple Meat in A Few Streets in The Restaurant
1.
Prepare ingredients: pork (choose the fat and lean part is best): 400g, wash and cut into pieces, use the back of a knife to moderately smash the pieces of meat to relax the fleshy fiber and facilitate the taste. Add 1g white pepper, 1g salt, 2 tablespoons of cooking wine, mix well and marinate for about 15 minutes.
2.
Prepare ingredients: pineapple: half, green and red peppers: half each, wash and set aside.
3.
Cut the pineapple into light salt water and soak for 10 minutes to remove the astringent taste of the pineapple. After soaking, rinse with clean water and drain the water for later use.
4.
Cut the green and red peppers into pieces and set aside. Meat, pineapple, and colored pepper should be cut to similar sizes to make the finished product more beautiful.
5.
Adjust the bowl of juice: 70g tomato sauce, 20g sugar, 2 spoons of white vinegar, 1 spoon of cooking wine, 6g salt, 2 spoons of water, and 1 spoon of starch to make a bowl of juice for later use.
6.
Beat a whole egg, and coat the marinated meat with the egg mixture.
7.
Dip the meat chunks covered with egg liquid and then dip them in a layer of dry starch, and coat them well and pat firm.
8.
Heat the oil in the pot to 60% hot, and fry the meat in the pot. The shell is light yellow and remove the oil control.
9.
Add appropriate amount of cold oil to the pot, and then increase the oil temperature to 80% hot again, and put the meat into the pot for re-frying. If you want the meat to be crispy and fragrant, you can re-fry it twice. Use a colander to flip the meat, and when you hear the sound of "rustling", it means that the shell is very crispy, so quickly remove all the meat to control the oil.
10.
Start the pot again. After the oil is hot, the green onion and ginger will be fragrant. In order to make the finished product more beautiful, I will take out the fragrant green onion and ginger and throw it away.
11.
Pour in the pineapple and green and red peppers and stir fry for a while, not too long, as long as there is heat when it is cut off.
12.
Pour the sauce into the bowl, pour the meat pieces, and stir together. When the sauce is bright and evenly hung on the ingredients, turn off the heat immediately.
13.
The colors are bright, there are three kinds of red, yellow, and green, which look very attractive. The sweet and sour pork on the plate is like a flower bone in bloom. You can also taste the deliciousness of the meat while biting on a bite. The sweet and sour pineapple is wrapped on the sweet and sour pork to make it more delicious.
Tips:
1. It is better to choose the fat and lean parts of the pork, and the taste is good.
2. The pineapple should be soaked in light salt water in advance to prevent it from becoming astringent.
3. When the meat is dipped in starch, don't dip it too thick, but evenly and tightly, so that the fried meat will have a crispy shell.
4. The oil temperature should not be too high during the first frying.
5. The oil temperature should be high during the re-frying, and the high-temperature blasting should be carried out quickly. When you hear the sound of "rustling" when using the colander, remove it immediately.
6. The frying time of pineapple and colored pepper should not be too long, just cut off and the ingredients are hot.
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