Old pineapple
By VicentaLakin
This pineapple, which is sour and sweet, has finally succeeded in pulling out the grass. It's a cumbersome process and it tastes perfect. How can you miss someone who likes to challenge food
Recipe Recommendations
- tenderloin 250 grams
- pineapple half a
- red pepper a quarter of a
- cucumber half a
- eggs a
- salt appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- cornflour appropriate amount
- flour appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
- hot and sour
- fried
- several hours
- ordinary
Steps for Old pineapple

1
The waist will wash clean, remove the bands, cut into small pieces of equal size and mix them with an appropriate amount of salt, raw extraction, wine, platinum oil and a half an hour later。
2
After the slurry, the piece of meat is placed in flour, covered with a layer of dry flour。
3
Take it out one by one and put it on the disc。
4
A boiler of oil, 50% of the heat, and fast into the meat。
5
Blow to color change
6
Get in the plate。
7
pineapple is ready for 10 minutes with salt water, cut into small pieces. Paprika cucumber purified into small pieces。
8
Once again, the fire heats up the oil and rebuffs。
9
When it hit gold, it was caught in fire。
10
Pour out the excess oil, leave a little bottom oil, put it in the cigarettes and make a little salt and then make it out。
11
Poilers are washed clean, a little oil is put in ketchup, sugar fried (bumbles)。
12
Quickly put the fried meat into the pot, so that it could be evenly covered with a piece of sauce。
13
Join the cigarette a few times。
14
Out of the pan。Old pineapple Make Tips
1. The amount of various ingredients depends on your personal preference; Mom Pig only has a rough estimate.
2. The level of saltiness also depends on your preference; the family doesn't eat very salty food, so we use relatively less salt.
3. The ratio of ketchup to white sugar is generally one to one.