Old pork with pineapple and glutinous rice
By AdrielMurray
Ingredients: ketchup,salt,pineapple,green pepper,onion,white sugar,cooking wine,soy sauce,starch,flour,white vinegar,lean pork
Recipe Recommendations
- lean pork 300 grams
- pineapple half a
- onion half a
- green pepper one
- starch appropriate amount
- flour appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Old pork with pineapple and glutinous rice
1
Cut pork into 2 cm square pieces, add cooking wine and appropriate amount of salt and marinate for 20 minutes; cut pineapple into pieces of similar size and soak in salt water for 20 minutes.
2
Cut green peppers and onions into slices and set aside.
3
Mix ketchup, white sugar, white vinegar, soy sauce, salt, and water to make a sauce; add starch and water to make a sauce; set aside.
4
Mix flour and water starch into batter at a ratio of 1:3, and use chopsticks to pick it up and draw it into a straight line. This consistency is appropriate.
5
Wrap the pork pieces evenly with a layer of dry starch.
6
Heat the oil in the pan until 70% hot, turn to low heat, evenly hang the pork pieces with the flour paste, and put them into the pan for frying.
7
Fry the meat until light yellow, remove and drain the oil.
8
Continue to heat the oil, add the meat pieces, and fry until golden brown. Remove. Fry the onions and green peppers in oil and remove them immediately (forgot to take pictures).
9
Put a little oil in a wok, add in the mixed sauce, bring to a boil, add in the sauce, and cook until thick.
10
Add pork pieces.
11
Add the pineapple pieces and stir well until each ingredient is covered with sauce.
12
Finally, add the onions and green peppers, stir slightly, and serve.Old pork with pineapple and glutinous rice Make Tips
1. Apply oil to onions and green peppers, and you can save the step of frying the side dishes. 2. The final step of hanging the juice must be quick, otherwise the fried meat pieces will be softened by the juice, which will affect the crispy taste.