pork and pineapple
By VicentaLakin
Recipe Recommendations
- pineapple 200 grams
- tenderloin 200 grams
- green pepper half a
- red pepper half a
- garlic 5 capsules
- eggs one
- soy sauce 1 tablespoon
- salt half a teaspoon
- black pepper appropriate amount
- flour half a bowl
- ketchup 50 grams
- lemon juice 10 ml
- white sugar 2 teaspoons
- water starch appropriate amount
- oil appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for pork and pineapple
1
Prepare the required ingredients.
2
Wash the green and red peppers and cut into slices, and chop the garlic.
3
Cut pineapple into small pieces and soak in light salt water. Set aside.
4
Dice the tenderloin, mix well with salt, soy sauce, and pepper and marinate for 20 minutes.
5
Put an egg into the marinated diced pork, stir well, and leave for 20 minutes.
6
Mix the marinated diced pork and flour well.
7
Sun off excess flour from the meat.
8
Pour the oil into the pan and heat it to 60% heat, add in the diced pork and fry it over medium heat.
9
Fry the diced pork until slightly yellow, remove and control the oil.
10
Reheat the oil in the pan, add the diced pork and fry it again over high heat.
11
Fry the diced pork until golden brown, remove and control the oil.
12
Take another pot, add appropriate amount of oil, heat it, and saute the minced garlic until fragrant.
13
Add the ketchup and fry over low heat to add red oil.
14
Pour into half a bowl of water and bring to boil.
15
Add white sugar and squeeze in the lemon juice.
16
Pour in water starch.
17
Stir with a spatula while cooking until the soup becomes thick.
18
Pour in the fried diced pork, diced pineapple and green and red peppers, stir fry well with a shovel, wrap all the soup on the ingredients, turn off the heat, and plate.pork and pineapple Make Tips
Pig Tips
Re-frying the diced pork can make the diced pork scorched on the outside and tender on the inside, so it will not taste greasy.
The tomato juice should be stewed until thick, so that the soup can be wrapped around the ingredients, and there is no excess soup in the pan.
Re-frying the diced pork can make the diced pork scorched on the outside and tender on the inside, so it will not taste greasy.
The tomato juice should be stewed until thick, so that the soup can be wrapped around the ingredients, and there is no excess soup in the pan.