Pineapple grunt

By VicentaLakin

Pineapple grunt
April is the first season of sweet pineapple. Fresh pineapple is on the market. Slut, which many people love, is a very good dish that combines pineapple and meat, with red pepper, red and yellow, three colours that are beautiful, colorful, critical and obnoxious, and sour sweets that enhance appetite. The combination of pineapple and meat in the pineapple is so delicate that it is not just delicious, the protein enzyme in pineapple can be a good contribution to the digestion of proteins, and the pineapple is rich in dietary fibres, and it also promotes gastrointestinal creeping。

Recipe Recommendations

  • tenderloin 250 grams
  • red pepper one
  • green pepper one
  • pineapple 120 grams
  • salt 3 grams
  • pepper 3 grams
  • cooking wine 7 grams
  • eggs one
  • sweet potato starch 60 grams
  • ketchup 30 grams
  • fine sugar 25 grams
  • white vinegar 10 grams
  • qingshui 20 grams
  • starch 2 grams
  • edible oil appropriate amount

Steps for Pineapple grunt

  • Make Pineapple grunt step 0
    1
    The rib was washed clean, cut to about 2-3 centimetres in the form of a knife and made for 15 minutes of salt, pepper powder and wine。
  • Make Pineapple grunt step 1
    2
    Add 1-2 grams of salt to the water and immerse the sliced pineapple for 20 minutes。
  • Make Pineapple grunt step 2
    3
    Take a bowl of ketchup, sugar, white vinegar, water and starch and mix it with chopsticks。
  • Make Pineapple grunt step 3
    4
    Adding an egg to the salted rib, with 60 grams of mashed potatoes, mixing it with chopsticks, making it completely sticky and free of extra egg fluid。
  • Make Pineapple grunt step 4
    5
    An 800 ml of edible oil is poured into the pot, which is about 60% hot, and the meat is then blown into the pot。
  • Make Pineapple grunt step 5
    6
    Blow up to gold and extract controlled oil。
  • Make Pineapple grunt step 6
    7
    Once the temperature rises, they continue to blow up again in the pot and get back up。
  • Make Pineapple grunt step 7
    8
    Pour edible oil into the pot, pour peppers, pineapple for a little bit, add sauce, fire to the bubbled rib, and fire to the bull to the bubbly, so that the pot can come out。
  • Make Pineapple grunt step 8
    9
    The finished chart。
  • Make Pineapple grunt step 9
    10
    The finished chart。
  • Make Pineapple grunt step 10
    11
    The finished chart。

    • Pineapple grunt Make Tips

    ONE, BEFORE THE CHEETAH, A KNIFE ON THE BACK OF THE BACK, THE FLESH WILL BE SOFTER AND MORE DELICIOUS. 2. THE USE OF WHITE VINEGAR IS RECOMMENDED IN ORDER TO MAINTAIN THE RED MOISTURES OF MUSCULAR MEAT, AND MAIZE STARCH IN THE ABSENCE OF RED SOYMEAL. THREE, I'M USING A HIGH-COLORED SURE MULTI-PURPOSE PAN, DEEP-COOKED SPINAL PORK, FLAT-DRIED, ESPECIALLY FAST, NON-STICKY

    Recipe Categories

    Recipe recommendation