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

Sweet and sour pork with pineapple

Introduction:

"It's a classic Cantonese dish. It's sour and sweet. It's suitable for young and old people. The sweet and sour taste of pineapple season

Production steps:

Step 1: slice the onion and ginger, rinse with boiling water in advance, and then cool it down;

Step 2: cut the pork into finger thick strips, add 1 / 2 teaspoon of salt, grasp well and taste well;

Step 3: add a small amount of ginger water for many times, I add about 3 tablespoons, every time you add it, you should grasp and absorb it, and then add the next time;

Step 4: until the pork becomes watery and fluffy, but there should be no excess water;

Step 5: 1 / 2 tsp of salt, 4 tsp of rice vinegar, 2 tsp of sugar, 3 tsp of water and 1 tsp of dry starch are mixed to form a sauce; then 40g of tomato sauce is prepared;

Step 6: slice onion and green pepper;

Step 7: mince ginger and garlic;

Step 8: cut the pineapple into pieces;

Step 9: break up one egg, put more starch on the plate, and prepare another empty plate;

Step 10: marinate the meat, first dip in a layer of egg liquid, then roll on the dry starch, and finally put it on an empty plate;

Step 11: wrap it all up;

Step 12: start the oil pan, and when it is 50 or 60% hot again, quickly put the meat slices one by one;

Step 13: fry until set and take out;

Step 14: when the oil temperature rises to 70% or 80% heat, add the sliced meat again and quickly fry until the surface is golden;

Step 15: use kitchen paper to absorb grease;

Step 16: start the frying pan, heat the oil and saute the onion and green red pepper until fragrant. After the green red pepper is bright in color, put it in reserve;

Step 17: saute minced ginger and garlic in the original pot;

Step 18: add tomato sauce;

Step 19: stir fry until the color is red and bright;

Step 20: add the sauce and stir fry quickly;

Step 21: until the soup is thick;

Step 22: add pineapple and stir fry evenly;

Step 23: add the fried sliced meat, fried onion and green pepper;

Step 24: stir fry quickly until the sauce is even and hang on.

Materials required:

Pork plum meat: 250g

Pineapple: 100g

Green pepper: 30g

Onion: 30g

Red pepper: 30g

Salt: 1 teaspoon

Egg: 1

Dry starch: appropriate amount

Minced garlic: right amount

Ginger powder: appropriate amount

Rice vinegar: 4 tsp

Sugar: 2 tbsp

Water: 3 tbsp

Onion and ginger water: 3 tbsp

Note: 1, generally will use pork loin to do this dish, but I think plum meat fat and thin alternate, better to eat. 2. Pork can be cut into cubes or long strips. It should be a little thick. If it is too thin, it will not taste good if it is dry. 3. There are many ways to size pork. I've tried several of them, and the effect is the best. The fried meat is scorched outside and tender inside, but it's a little troublesome. 4. After stir frying, the color of tomato sauce will be more beautiful, and the sweet and sour taste will be more rich. You can also add it directly to the sauce without stir frying, and mix it evenly. 5. Pay attention to the heat: stir fry tomato sauce and sauce with low heat, and stir fry the meat quickly after entering the meat. Avoid that the meat will lose its crisp taste after staying in the pot for too long.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Bo Luo Gu Lao Rou