Sweet and sour pork with pineapple
My baby loves sweet and sour dishes, such as pork chops with juice and raw fried bones. This time, the sweet and sour pork was learned from Shen Xing in Phoenix TV's "Beauty's Private Kitchen"-pineapple sweet and sour pork. The ingredients are quite special and worth a try!
Recipe Recommendations
- pork belly 500 grams
- pineapple half a
- Green, red and yellow pepper half a
- cornflour appropriate amount
- egg yolk one
- red onion appropriate amount
- garlic appropriate amount
- Worcestershire sauce appropriate amount
- white vinegar appropriate amount
- ketchup appropriate amount
- ginger appropriate amount
- salt appropriate amount
- baking soda appropriate amount
- sugar appropriate amount
- white pepper appropriate amount
- horseshoe powder appropriate amount
- sweet and sour
- fried
- an hour
- ordinary
Steps for Sweet and sour pork with pineapple
1
Peel and wash the pork belly, gently loosen the pork belly with the back of the knife, and then cut it into pieces of suitable size; add some salt, ginger juice, and soda powder and marinate for 1 hour.
2
Add 2 tablespoons of water chestnut powder to the marinated pork belly and mix well; add half a cup of cornstarch and 1 egg yolk, and mix well.
3
Put more oil in the pan and heat it up; dip the pork belly with a layer of cornflour before frying in the pan, put it in the pan and fry until golden brown, and pick up and drain the oil.
4
Heat the oil pan again, noting that the oil temperature should not be too high this time, then pour in the fried pork belly and fry it again. Just flip it a little to pick up and drain the oil.
5
Follow Practice 4.
6
Leave a little oil in the pan, add red shallots and minced garlic and saute until fragrant; add slices of sugar and chopped hawthorn slices in order.
7
Red vinegar, sesame juice, white vinegar, salt, sugar, pepper, ketchup, simmer over low heat until the pieces of sugar melt.
8
Pour in the green, red and yellow peppers, fried pork belly pieces, and pineapple, stir fry until the ingredients are covered in sauce; then use cornstarch and water to thicken, and serve.