Sweet and sour pork with pineapple(bo luo gu lao rou )

Sweet and sour pork with pineapple

Introduction:

"It's time to eat pineapple again in the north. I bought one at home. It's ripe and nobody eats it! It happened that this pineapple stewed pork was made. The first time I ate it was more than ten years ago. I made it myself with a feeling of nostalgia. I have a different taste! "

Production steps:

Step 1: cut the fillet into 3cm square pieces, add wine, soy sauce, salt and marinate.

Step 2: cut the pineapple into 3cm square pieces, and cut the green pepper into diamond pieces.

Step 3: break up the eggs, pour them into the salted meat and mix them well. Then dip the meat covered with egg liquid evenly with flour and fry it in a 50% hot oil pan. When it is golden, remove it and fry it again in high fire.

Step 4: mix soy sauce, vinegar, ketchup, sugar, starch and a little water to make the juice (this step should be completed first in order to allocate time reasonably).

Step 5: finally put the oil in the frying pan, stir fry the pineapple (or add a little onion and ginger in the frying pan), then pour the fried meat and sauce into the frying pan in turn, stir fry a few times, and then out of the pot.

Materials required:

Pork loin: 250g

Pineapple: 100g

Egg: one

Flour: right amount

Green pepper: right amount

Red pepper: right amount

Soy sauce: 2 tbsp

Cooking wine: 1 teaspoon

Vinegar: 1 teaspoon

Ketchup: 1.5 teaspoon

Sugar: 2 teaspoons

Starch: right amount

Salt: right amount

Note: pineapple block with boiling water, remove pineapple alkali; green pepper slice is to add color, I did not put.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: Original

Chinese PinYin : Bo Luo Gu Lao Rou