pork and pineapple
It's time to eat pineapples in the north again. I bought one at home. It was already ripe and no one ate it! Coincidentally, I made this pineapple glutinous pork. The first time I ate it was more than ten years ago. I made it myself with a feeling of nostalgia. It's a different taste!
Recipe Recommendations
- pork tenderloin 250 grams
- pineapple 100 grams
- eggs one
- flour appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- soy sauce 2 spoons
- cooking wine 1 spoon
- vinegar 1 scoop
- ketchup 1 and a half scoops
- sugar 2 tablespoons
- starch appropriate amount
- salt appropriate amount
Steps for pork and pineapple
1
Cut the tenderloin into 3 cm square pieces, add cooking wine, soy sauce, salt and marinate for later use.2
Also cut the pineapple into 3 cm square pieces, and cut the green and red peppers into diamond-shaped slices for later use.3
Beat the eggs and pour them into the marinated meat and mix well. Then evenly dip the meat full of egg liquid with flour and place it in a 50% hot oil pan. Remove it when it is golden brown, and then fry it over high heat. Once again.4
Mix soy sauce, vinegar, ketchup, sugar, starch, and a little water to make a sauce (this step should be completed first in order to allocate time reasonably).5
Finally, put the bottom oil in the wok, add the pineapple and stir-fry slightly (you can also add a little green onion and ginger to stir-fry the pan), then pour in the fried meat and sauce in turn, stir fry for a few times to serve the pan.pork and pineapple Make Tips
Blanch the pineapple chunks in boiling water to remove the enzyme; green and red pepper slices are meant to add color to the dish, but I didn't include them.