Steamed pork with pineapple(bo luo chuan gu lao rou )

Steamed pork with pineapple

Introduction:

"Pineapple sweet and sour meat is a famous Cantonese dish, and also a popular" national dish ". Especially in the current season of pineapple fragrance, when is it better not to eat at this time? How to make delicious, learned - pickled meat and sizing, with onion and ginger water into the pork, can not only remove the smell of meat, but also make the meat tender, sizing fried, really crisp outside and tender inside; processing tomato sauce, stir frying, let tomato sauce show more rich flavor and more beautiful color; meat cut into small pieces convenient for the entrance; sauce prepared in advance; sweet and sour ratio properly adjusted, suitable for home flavor. Finally, the pineapple shell is used as a container, which is beautiful in shape, bright in color, sour and sweet in the mouth, and the meat is crisp outside and tender inside. Does anyone dislike it

Production steps:

Step 1: cut a large amount of scallion and ginger, gently pat it with a knife, put it into the container, and soak it in cold water;

Step 2: cut the pork into 1.5cm cubes;

Step 3: put it into a large bowl, add 1 / 2 teaspoon salt, and stir well into the bottom taste;

Step 4: add a small amount of onion and ginger water for many times, grasp well; every time, wait until all the water is absorbed by the meat, and then add the next time;

Step 5: add until the meat looks watery and shiny, and there is no extra water to analyze, and put it aside; (the amount of water should be controlled, which is related to the quality of the meat)

Step 6: slice green pepper, red pepper and onion;

Step 7: 1 / 2 teaspoon salt, white vinegar, sugar, starch, 1 teaspoon and water into a small bowl, stir well and set aside;

Step 8: cut appropriate amount of ginger and garlic and set aside;

Step 9: cut a ripe pineapple into two. If you want to use pineapple skin as a container, half of them should carry a complete pineapple tassel;

Step 10: dig out half of the pineapple meat to be made into the container; (deliver it to your mouth while digging, no one can see it; you can't eat it, save it for the fruit after dinner)

Step 11: cut the other half into four "orange petals" and peel off;

Step 12: change a sharp knife and dig out the eyes of pineapple;

Step 13: take 100g and cut it into small pieces about the size of the meat and set aside;

Step 14: break up one egg, put a little more starch in another bowl, and prepare an empty plate;

Step 15: dip the pickled meat with a layer of egg liquid, then wrap it with dry starch. After wrapping, hold the starch tightly with your hand to make the starch and the meat touch each other. (wrapping powder should be sufficient to ensure that all the meat is wrapped tightly, otherwise water will come out during frying, which will not only make the meat aging, but also cause the "danger" of oil explosion.)

Step 16: after wrapping, put it into the empty plate for standby; (all wrapped)

Step 17: add a little more oil into the pan. When it's 50 or 60% hot, add the meat;

Step 18: fry until set and take out;

Step 19: continue to heat the oil in the pot, and raise the temperature to 70% or 80%;

Step 20: add the fried meat again;

Step 21: deep fry until the surface is golden and crisp, then take it out; (be sure to crisp, you can throw one into your mouth to taste it, to eat the "creak creak" taste)

Step 22: put it on the kitchen paper and slightly absorb the excess grease;

Step 23: restart the frying pan, add 1 tbsp of cold oil into the hot pan, stir fry the green pepper and onion over medium heat until they are cut off, and set aside;

Step 24: the original pot of crude oil (you can also add a little oil), add ginger and garlic powder, stir fry over low heat until fragrant;

Step 25: add the ketchup and continue to stir fry over low heat until the color of the ketchup turns dark and fragrant;

Step 26: add the sauce;

Step 27: stir fry quickly until the sauce is thick;

Step 28: add pineapple and stir fry evenly;

Step 29: add the fried meat, green pepper and onion;

Step 30: stir fry quickly until each piece of meat is evenly covered with sauce, turn off the heat. That's it.

Materials required:

Pork plum meat: 300g

Fresh pineapple: 100g

Green and red pepper: 100g

Onion: 100g

Salt: 1 teaspoon

Onion and ginger water: 4 tbsp

Egg: 1

Dry starch: 1 teaspoon

Rice vinegar: 4 tsp

Sugar: 2.5 TSP

Water: 5 tbsp

Ketchup: 50g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Peanut oil: right amount

Note: 1, pig "plum meat", that is, nape meat, fat and thin alternate, fat less thin more, taste better than tenderloin. 2. The meat needs to be fried twice. To what extent? The first time is low oil temperature frying, and the second time is high oil temperature frying. It must be very crispy, and the final dish is delicious. You can have a taste after frying. The entrance must have the feeling of "creak creak". 3. Tomato sauce and tomato sauce are different, if you use tomato sauce can be appropriate to reduce a little sugar. 4. The ratio of sour and sweet sauce is not certain. You can adjust it according to your own taste. If you like sour sauce, you can add less sugar. If you like sweet sauce, you can add more sugar. 5. The last step is very important. The fried meat must be stir fried quickly after it is put into the pot. The sauce must be wrapped up in the shortest time. It can be put on the plate at the fastest speed and sent to the mouth in the shortest time. The crisp taste will be discounted.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Bo Luo Chuan Gu Lao Rou