A classic appetizer of Guangdong cuisine(yue cai zhi jing dian de yi dao suan tian ke kou de kai wei cai bo luo gu lao rou )

A classic appetizer of Guangdong cuisine

Introduction:

Production steps:

Step 1: prepare the main raw materials: pork tenderloin, pineapple, green pepper, yellow pepper. (pineapple should be soaked in light salt water for about 10 minutes in advance)

Step 2: wash the tenderloin and cut it into 2 cm pieces. Add salt, soy sauce, pepper, cooking wine and shredded ginger to the tenderloin.

Step 3: mix the marinated seasoning and meat slices, stir well and marinate for about 10 minutes.

Step 4: in the pickling process, you can wash the yellow pepper and green pepper, remove the pedicels and seeds, cut them into diamond pieces, and cut the pineapple into small pieces.

Step 5: stir an egg into egg liquid and prepare the right amount of flour.

Step 6: wrap the pickled meat with egg liquid. (in this process, the egg liquid can be evenly wrapped in pieces of meat. If it is too troublesome, the egg liquid can be directly poured into the meat and mixed up.)

Step 7: roll the meat slices wrapped with egg liquid in the flour, and evenly coat with flour.

Step 8: pour the right amount of oil into the pot and heat it to 50%. One by one, add the meat and fry until golden. (tap the extra flour on the surface of the sliced meat before putting it into the oil pan)

Step 9: fry until golden brown and remove.

Step 10: mix 3 tbsp of tomato sauce, 2 tbsp of vinegar, 2 tbsp of sugar, 1 / 2 tbsp of soy sauce and half a bowl of water.

Step 11: put the frying pan on the fire, do not add any more oil, pour in the juice directly, and cook until bubbling.

Step 12: add pineapple, red pepper slices and green pepper slices and stir fry.

Step 13: then add the fried fillet and continue to stir fry.

Step 14: stir fry until the juice is slightly collected, add a little Gorgon juice, and turn off the heat when the soup is thick. (for the process of adding sauce, you can also boil sauce and sweet and sour sauce together in advance)

Step 15: serve on a plate.

Materials required:

Pork loin: 300g

Pineapple: 100g

Yellow pepper: one

Green pepper: one

Egg: 1

Flour: 50g

Salt: right amount

Ketchup: 3 tbsp

Soy sauce: 1 / 2 tbsp

Pepper: right amount

Cooking wine: moderate

Sugar: 2 tbsp

Rice vinegar: 2 tbsp

Clear water: half a cup

Starch: appropriate amount

Precautions: 1. Cut the loin into small pieces. The thickness of 0.5cm-1cm is appropriate. 2. Marinate the tenderloin in advance to make the finished product taste better. 3. Before eating pineapple, it's better to soak it in light salt water in advance, which can reduce the occurrence of pineapple prion enzyme allergy. 4. The process of deep frying the tenderloin. It's OK to deep fry once, but it's Crispy to deep fry again. 5. For the sauce, you can boil the sauce and sweet and sour juice together in advance to make it thick and then fry pineapple, or you can take the final step to thicken the sauce, depending on your personal habits. Pineapple allergy for people, the best way to prevent eating pineapple allergy is 6.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Yue Cai Zhi Jing Dian De Yi Dao Suan Tian Ke Kou De Kai Wei Cai Bo Luo Gu Lao Rou