Chinese Food
Sweet and sour pork with pineapple
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Pineapple Gulu meat is sweet, sour and delicious. It's popular with many women and children. The flavor is sweet in the acid without losing the flavor. The meat should be crispy outside and tender inside, and the juice should be even and mellow. The best way to make Gulu meat is to pay attention to the heat of thickening. It's qualified to leave no half a drop of sauce on the bottom of the plate. It's easy to learn and difficult to refine. But mastering some tips can help us master the skills quickly and make this delicious food successfully. It's best to fry twice for crispness and tenderness. The first time you fry it, take out the control oil, and then fry it again in a hot pot. You can guarantee the crispness of the fried tenderloin. In addition, after the sugar and vinegar juice is cooked, thicken it first, and then put it into the fried tenderloin and mix it evenly. The sugar and vinegar juice can wrap the outer skin of the material without damaging the crisp taste of the outer skin.
Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into small pieces that are slightly larger than thumb nails. Add ginger, a little salt, soy sauce, cooking wine, white pepper, and a little vegetable oil to mix. Marinate for 20 minutes.
Step2:Remove the core of half pineapple and cut into small pieces. Soak in water for a while.
Step3:Cut the green pepper into small pieces.
Step4:In a large bowl, add starch, flour, an egg and a little water. Beat evenly with a hand beater. Then add 1 tbsp vegetable oil and stir evenly for standby.
Step5:Take out the ginger slices from the marinated tenderloin and pour them into the mixed batter. Stir well.
Step6:Heat the oil to 70% of the heat in the pot. Fry the tenderloin in several times until the surface is slightly scorched and control the oil.
Step7:Take out all fried tenderloin with oil control.
Step8:Heat the oil again. Add the tenderloin and fry again.
Step9:Remove the oil and leave some base oil. Add in green pepper and pineapple and stir fry for several times, then remove.
Step10:Add half a bowl of water, 3 tbsp of tomato sauce, 2 tbsp of sugar, 1 tbsp of salt and 1 / 2 tbsp of soy sauce and stir well. Boil for about half a minute.
Step11:Add right amount One point five Spoon white vinegar. Then pour it into the water lake powder.
Step12:Wait until the starch and tomato sauce are fully blended and become thick. Put in the fried tenderloin and stir fry it until it is evenly stained with the sauce.
Step13:Add in green pepper and pineapple and stir fry for several times.
Step14:It's better to eat this dish while it's hot.
Step15:Finished product drawin
Cooking tips:1. If you want the meat crispy outside and tender inside, you'd better fry twice. The first time you fry it, take out the control oil, and then fry it again in a hot pot. You can guarantee the crispness of the fried tenderloin. 2. In addition, after the sugar and vinegar juice is cooked, thicken it first, and then put it into the fried tenderloin and mix it evenly. The sugar and vinegar juice can wrap the outer skin of the material without damaging the crisp taste of the outer skin. 3. The sweet and sour juice can be adjusted according to the taste. You can taste it after adjusting. 4. The proportion of starch and flour in the batter is 1-1. Add water in several times during the mixing process. Do not add too much at one time. There are skills in making delicious dishes.
