Pineapple grunt

1

Material ready。

2

Pineapple to the skin slice and 10 minutes of salt water to soak。

3

Slice the pineapple and pick up the dry water。

4

6 spoons of tomato sauce, 3 spoons of white vinegar, 3 spoons of sugar sugar, 1 spoon of raw sugar, and a starch。

5

Five flowers go to the skin and cut about one centimetre thick, put in salt one tea spoon, chicken one-two tea spoons, eggs one, fragrance two pots one tea spoon, corn powder two spoons。

6

Twist it evenly for 10 minutes。

7

Powdering corn powder into large bowls, with bouquets placed on the powder, covered with chopsticks, and then taken off the extra powder. The ideal hang-up is that all the powder is stuck to the meat without any extra egg fluid。

8

When a suitable quantity of oil is added to the pot, when it is burned up to 60% of the heat, the meat is thrown into pieces, and the medium fire is used to reach the pattern, and then the fire blows。

9

Get the fried meat。

10

After the blast, the oil in the pot continued to heat up, and when it was 80-90% hot, it was poured into the meat tablet and blown to micro-gold。

11

The fried slices are ready for use。

12

It's oil, red peppers are fried to death, and pineapple slices are plattered for use。

13

A pre-orchestrated sugar juice is poured in, a small fire is boiled to a minimum, and a spoonful of water starch is poured in, and the sugar juice is thickened。

14

Pineapple slices, red peppers, evenly plattered and shut down the fire, and then the fried meat slices, so fast that every piece of meat is covered with sugar and vinegar, so that the delicious grunt can come out。

1. When marinating pork belly, add some Erguotou. Erguotou is a high-concentration, pure-flavor type of Chinese liquor; using it to marinate meat for frying will make the fried meat more aromatic, while also removing the gamey smell. Adding eggs acts as a tenderizer and facilitates coating, making the batter more even. When marinating pork loin, do not marinate for too long; keep it within half an hour, otherwise it will become too salty. 2. The ideal state for the batter is that all the paste sticks to the meat without any excess egg liquid. 3. Add an appropriate amount of oil to the pot. When the oil is 60% hot, put the meat in piece by piece. Deep-fry over medium heat until set, then switch to low heat to fry through. After frying, turn up the heat to continue heating the oil. When the oil temperature reaches 80-90% hot, pour the meat slices back in for a second fry until they turn slightly golden. This ensures the fried loin is crispy on the outside and tender on the inside. How to judge the oil temperature: Oil temperature 50-60% hot: The foam on the oil surface basically disappears, there is a sound when stirring, and a small amount of blue smoke moves from the edges of the pot toward the center. Frying meat at this temperature creates a crispy skin and enhances aroma, preventing the ingredients from crumbling. After adding the ingredients, moisture evaporates significantly, and protein coagulation accelerates. Oil temperature 70-80% hot: The oil surface is calm, there is a sound when stirring, and blue smoke appears. Frying meat at this temperature creates a crispy skin and coagulates the surface of the ingredients, preventing them from crumbling. When ingredients are added, water explodes immediately upon contact, moisture evaporates rapidly, and the ingredients become crispy easily. 4. Sweet and sour sauce: The ratio of ketchup, sugar, and white vinegar is 2:1:1. I personally feel this ratio is just right; if you like it sweeter, use less vinegar, and conversely, add more vinegar. The difference between tomato paste and ketchup is that tomato paste is raw, while ketchup is cooked. If using tomato paste, you need to add more sugar.