pork and pineapple
By CaylaBogan
Ingredients: ketchup,salt,pineapple,green pepper,eggs,water starch,pepper,white sugar,cooking wine,soy sauce,flour,qingshui,pork tenderloin,rice vinegar,yellow pepper
Recipe Recommendations
- pork tenderloin 300g
- pineapple 100g
- yellow pepper one
- green pepper one
- eggs one
- flour 50g
- salt appropriate amount
- ketchup 3 tablespoons
- soy sauce 1/2 tablespoon
- pepper appropriate amount
- cooking wine appropriate amount
- white sugar 2 tablespoons
- rice vinegar 2 tablespoons
- qingshui half a glass
- water starch appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for pork and pineapple
1
The main ingredients required for preparation: pork tenderloin, pineapple, green pepper, yellow pepper. (Pineapple needs to be soaked in light salt water for about 10 minutes in advance)
2
Wash the tenderloin, cut into pieces about 2 centimeters long, and add salt, soy sauce, pepper, cooking wine, and shredded ginger to the tenderloin.
3
Mix the marinated seasoning with the meat slices, stir well, and pickle for about 10 minutes.
4
During the curing process, you can wash the yellow peppers and green peppers, remove the stalks and seeds, cut them into diamond-shaped slices, and cut pineapples into small pieces.
5
Stir one egg into egg liquid, and prepare the right amount of flour.
6
Wrap the pickled meat with egg liquid first. (In this process, you can evenly coat the meat with egg liquid. If it is too troublesome, you can directly pour the egg liquid into the meat and stir well)
7
Roll the meat slices wrapped in egg liquid in the flour and evenly dip them in the flour.
8
Pour appropriate amount of oil into the pan, heat until 50% hot, add the meat pieces one by one and fry them until golden brown. (Pat the excess flour on the surface of the meat slices before putting them into the frying pan)
9
Fry until golden brown and remove.
10
Mix 3 tablespoons of ketchup, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1/2 tablespoon of light soy sauce, and a small bowl of water, and stir well.
11
Put the wok on the heat, no need to add any more oil, directly pour in the mixed juice and cook until it bubbles.
12
Pour in pineapple, red pepper slices, and green pepper slices and stir fry.
13
Then add the fried fillet slices and continue to stir fry.
14
Stir fry until the juice is slightly reduced, add a little bit of sauce, and turn off the heat when the sauce becomes thick. (Regarding the process of adding the sauce, you can also boil the sauce and sweet and sour juice together in advance)
15
Serve on a plate.pork and pineapple Make Tips
1. Cut the tenderloin into pieces, not too big, and should be about 0.5cm-1cm thick. 2. The tenderloin pork is marinated in advance, so that the finished product will be more delicious and delicious. 3. Before eating pineapples, it is best to soak them in light salt water in advance, which can reduce the symptoms of pineapple protease allergy. 4. The process of frying the tenderloin can be fried once, but it will taste more crispy if it is fried again. 5. Regarding the thickening juice, you can boil the thickening juice and sweet and sour juice together in advance to make it thick and then stir-fry the pineapple, or you can also use the last step to thicken the sauce, depending on your personal habits. 6. For people who can develop allergies after eating pineapples, the best way to prevent allergies is to avoid eating pineapples.