Sweet and sour pork

There are two legends about the name of sweet and sour pork. The first legend states that because this dish is cooked in sweet and sour juice, the aroma is overflowing when served, making people unable to help swallow their saliva, hence the name. The second legend refers to the fact that this dish has a long history, so it is called "ancient meat" and later transformed into "sweet and sour pork". In fact, in my opinion, except for pineapples, it is basically the same as the pot wrapped meat in my hometown, haha!

Recipe Recommendations

pork 300 grams
pineapple appropriate amount
eggs one
red pepper slices a little
white vinegar 30ML
white sugar 30ML
qingshui half a glass
salt appropriate amount
white pepper a little
ketchup 30ML
cooking wine 15ml
water starch 30ML

original
fried
half an hour
ordinary

Steps for Sweet and sour pork

Cut the meat into 2 cm strips, mix well with salt, pepper, starch, cooking wine, and onions and ginger, and marinate for more than half an hour.

Wash the green and red peppers, remove seeds, and cut them into hob pieces for later use.

Cut the pineapple into pieces for later use. Put more if you like it. I only used a small piece.

Remove the oil pan, evenly dip the meat pieces with a layer of cornflour and egg liquid, wrap them evenly, put them in the oil pan and fry them over medium to medium heat until the meat pieces change color, and then remove them.

Mix 30ML of white vinegar, 30ML of white sugar, half a cup of water, and 30ML of ketchup together. Taste the taste, sweet and sour.

Put the frying pan on the heat, no need to add any more oil, directly pour in the mixed sauce, bring it to a boil, add water starch, and see that the sauce becomes thick, add pineapple, red pepper slices, green pepper slices, and fried tenderloin, so that these materials are evenly hung with the sauce and you can serve on a plate.