Chinese Food
Pork with pineapple
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This dish is not difficult. It's evolved from pot and baorou. There's a pineapple at home. It's too bad to eat. It's very good to cook. My son says he likes it very much.
Cooking ingredients
Cooking Steps
Step1:Slice pork tenderloin. Make it with proper salt and cooking wine for a while. Peel pineapple, cut meat in half and cut it into pieces; shred onion and ginger, and shred carrot in half.
Step2:Take two tablespoons of starch and add water and thick batter; pour more oil into the pot. When it's hot, cover the marinated fillet with wet starch paste and fry in the oil pot until golden brown.
Step3:Deep fry the meat slices again. The purpose of deep frying is to make the meat slices crisper, and to produce extra fat. The fried meat slices are sucked with oil paper. Pour out the hot oil. Leave some oil in the pot. Stir fry the shredded onion and ginger. Then stir fry the shredded carrot.
Step4:Add pineapple and stir fry quickly. Sprinkle some salt and sugar. If you like sour, you can pour some white vinegar. Then pour in the meat slices. Let the soup wrap up each meat slice and turn off the fire.
Cooking tips:According to the sweetness and sour degree of pineapple, you can put some white vinegar in the right amount. Pineapple will become more sour in the heating process than raw food. So white vinegar can be added without it. I bought pineapple that is too sweet, so there is not much sugar in it, and a little white vinegar is drenched. This can be handled as you like. Sour, sour and sweet is really me. Lalalalalala. I promised that I would continue to draw a good hand-painted recipe. Watch to urge There are skills in making delicious dishes.
