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

Pineapple Sweet and Sour Pork

Introduction:

"Pineapples are very cheap in Beijing now. They can be eaten directly or put into vegetables. Pineapple peeled and sliced must be soaked in light salt water for a while before eating, because pineapple contains bromelain, which can stimulate the mouth and stomach. Soaking in salt water will inactivate it and reduce the stimulation. In addition, it also contains oxalic acid, which will reduce the concentration of some oxalic acid after soaking. A friend with a bad stomach should not eat more pineapple. Pineapple is a healthy way to eat. Pineapple can be used to make many seasonal dishes, such as pineapple mutton, pineapple fried chicken slices, pineapple fried shrimp balls, pineapple fried fresh squid and so on, and pineapple baked rice. Today, we make a traditional dish "pineapple Gulu meat". Pineapple Gulu meat, some people also call it "pineapple ancient meat", the actual correct name should be called "pineapple Gulu meat". The traditional way to make this dish is to choose pork neck, with a little fat inside. It tastes delicious, but for the sake of health, most of them now choose lean pork or tenderloin. The taste of "pineapple Gulu meat" should be sour and sweet, and the best taste is charred outside and tender inside. Therefore, the cooking temperature is particularly important. It is best to use two fires at the same time. One fire fried meat and one fire fried juice are the best. Only in this way can the dishes achieve excellent taste and taste. When making pineapple Gulu meat, first marinate the meat, then put an egg yolk and stir fry it with dry powder at medium high heat. After deep frying, fry it again to make the skin crisp and the inside smooth. The cutlery is also very particular. It's better to cut the meat into rhombic strips. In this way, the fried meat tastes crispy and tender. The main methods of this dish are as follows; "

Production steps:

Step 1: add a little salt, pepper and Shaoxing wine to the pork.

Step 2: then put an egg yolk and scratch well.

Step 3: wrap dry starch.

Step 4: put the meat strips wrapped with dry starch into the pot one by one and fry them with medium high heat.

Step 5: deep fry the meat until it's mature, remove it and fry it again with 80% hot oil.

Step 6: pour some water into the ketchup and bring to a boil.

Step 7: stir fry garlic with oil in the pan, add tomato sauce and stir well.

Step 8: sprinkle a little more salt, then pour in white rice vinegar and lemon juice and stir well.

Step 9: use white sugar to make sweet and sour taste.

Step 10: after the water content of the juice reaches 60%, thicken it with a little water starch.

Step 11: after the soup is thick and bubbling, pour in a little cooked oil, then pour in the fried meat sticks and pineapple pieces, stir fry them evenly with high heat (Note: during the operation, stir fry the juice and fried meat at the same time).

Step 12: stir well, sprinkle a little cooked sesame and green red silk, then you can get out of the pot.

Step 13: This is the finished product map after the code disk.

Materials required:

Pork loin: 200kg

Pineapple: 150g

Red sweet pepper: 30g

Green pepper: 20g

Green and red silk: 2G

Cooked sesame: right amount

Ketchup: 50g

Lemon juice: 10g

White rice vinegar: 10g

Minced garlic: 5g

Salt: 2G

Sugar: 50g

Shaojiu: 5g

Pepper: right amount

Egg yolk: 1 piece

Dry corn starch: appropriate amount

Cooking oil: proper amount

Water: moderate

Starch: appropriate amount

Note: this dish features beautiful color, rich and attractive fruit aroma, tender inside and burnt outside, moderate sweet and sour taste, not greasy taste. Warm tips: 1. Although the fried meat and juice in the menu are expressed separately, the actual operation should be carried out at the same time. Generally, there are two burners in the stove at home, one for frying meat and the other for frying juice. The dishes made in this way have the best taste. 2. The color of pineapple mutton should not be too deep, pink is better. Lemon can be fresh or concentrated. 3. When frying juice, do not use too much base oil, because you also need to put in an appropriate amount of tail oil. 4. It's better not to use Wangzhi after the finished dish. It's best to wrap the meat evenly with sauce and leave a little red oil on the plate. This traditional dish "pineapple Gulu meat" is ready for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Bo Luo Gu Lu Rou