Pineapple chicken leg meat

1

Cut the chicken leg meat into one-centimeter square pieces, marinate with 1 appropriate amount of cooking wine, soy sauce, and white pepper for 10 minutes.

2

Cut the pineapple into appropriate size pieces.

3

Pour in the peanut oil, sprinkle the marinated chicken leg meat with dry starch and grasp well, slip into the pan and stir fry for a while, pour in 1 tablespoon of light soy sauce and continue to stir until the chicken leg meat discolors, pour in 1 tablespoon of water to make the meat more plump and tender.

4

Pour in the pineapple pieces, stir fry evenly, add appropriate amount of ketchup and white vinegar, stir-fry well, add salt according to the taste, and finally add appropriate amount of water starch to collect the juice over high heat.

1. Selection: When selecting pineapples, pay attention to three aspects: color, aroma and taste. Pinch the fruit firmly with your hands, and smell it has a natural and faint fragrance. The color is changing from green to yellow is a pineapple with moderate maturity and suitable for consumption. If juice flows out when pinching the fruit, it means that the pineapple has deteriorated. 2. Storage: Put the peeled ones in the refrigerator for refrigeration, and store the intact ones with the peel in a cool and ventilated place.