Pineapple Sweet and Sour Pork(bo luo gu lu rou )

Pineapple Sweet and Sour Pork

Introduction:

"Pineapple is a Cantonese dish, which is characterized by beautiful color, red and green, sweet and sour taste, fat but not greasy. Now it's the official season to eat pineapple. The taste of pineapple is fresh and greasy. The sweet and sour taste can increase appetite. It's very delicious whether it's also a fruit or a dish. "

Production steps:

Step 1: slice pork, add salt, monosodium glutamate, a little egg liquid, cornmeal, cooking wine, and marinate

Step 2: cut the pineapple into pieces, soak in salt water for 10 minutes, and then rinse it

Step 3: coat the marinated meat with egg liquid

Step 4: apply another layer of dry starch

Step 5: heat the oil in the pan and fry the meat slices

Step 6: deep fry the meat until golden yellow, drain oil and set aside

Step 7: mix tomato sauce, sugar, vinegar, salt and pepper powder into sauce

Step 8: heat the oil pan, pour in the sauce and stir fry until fragrant

Step 9: add the fried meat and stir well

Step 10: add pineapple and stir well

Step 11: stir fry a few times, the fire can be juice

Materials required:

Pork: 150g

Pineapple: 200g

Oil: right amount

Salt: right amount

Pepper powder: right amount

Raw powder: appropriate amount

Tomato sauce: right amount

Sugar: right amount

Vinegar: right amount

MSG: right amount

Eggs: right amount

Cooking wine: moderate

Note: pork is best to choose fat and thin uniform to do, if you use the whole thin to do will be more firewood, fresh pineapple in cooking or direct consumption before the best use of light salt water immersion, in order to destroy pineapple enzyme, authentic pineapple ancient meat is to put green pepper, according to personal preferences to add food materials

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Bo Luo Gu Lu Rou