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

Sweet and sour pork with pineapple

Introduction:

"There should be a lot of people who like gooseberry, XD"

Production steps:

Step 1: cut the fillet into small pieces and marinate with cooking wine, pepper and a little salt for more than half an hour. Then wrap in starch and deep fry until golden brown

Step 2: tomato sauce: white sugar 2:3 ratio configuration sauce, add cooking wine, white vinegar, salt, a small amount of water for seasoning. For canned pineapple, put less sugar here. Cut pineapple and green pepper and set aside

Step 3: Boil the sauce over low heat. When the sauce is thick, put the fried tenderloin, green pepper and pineapple into the pot and stir fry evenly.

Materials required:

Tenderloin: 500g

Green pepper: 1

Pineapple: half

Egg: 1

Starch: right amount

Cooking wine: 100ml

White vinegar: right amount

Salt: right amount

Tomato sauce: right amount

Pepper: right amount

White granulated sugar: right amount

Note: 1. When frying the fillet, the oil temperature is 50-70% hot. If it's too cold, the starch will drop. If it's too hot, it will paste. 2. Maybe it's because of the tomato sauce. It's not as red as in the restaurant (so is the spaghetti made by myself). I use Heinz tomato sauce. I don't know what else to do. 3. You can use colored pepper. It's more beautiful~

Production difficulty: simple

Process: fresh

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Bo Luo Gu Lao Rou