Guliang meat, or Gulu meat, ancient meat, Guli meat, or sweet and sour meat, is a Cantonese dish.

Ingredients

300g pork tenderloin
1 green pepper
100g pineapple
1 red sweet pepper
1 onion
1 onion
2 teaspoons rice wine
3 G ginger
Proper amount of salt
5g raw extract
A little pepper
1 egg
Appropriate amount of vegetable oil
Appropriate amount of sugar
3 teaspoons starch
Proper flour
100ml sugar water pineapple canned juice
40g ketchup
10g tomato paste 10g

Directions

Step 1
Prepared materials: 300g pork tenderloin (or plum blossom meat), 100g pineapple, 1 green pepper, 1 red sweet pepper, 1 onion, 1 onion and 3G ginger
Step 2
Cut the pork into thick slices, pat it loose with the back of the knife, and cut into small pieces. If there are large oil flowers, remove them.
Step 3
Add 5g raw soy sauce, 1g salt and sugar, 2tsp rice wine and a little pepper to the meat, mix well, and then beat an egg.
Step 4
Grasp with your hand, add 2 teaspoons of starch, continue to grasp evenly, marinate for 10-30 minutes when you have time, so that it has a bottom taste.
Step 5
Then coat the meat with flour.
Step 6
Pinch it like this to become a lump, a bit like the shape of ribs.
Step 7
All done, relax for about 15 minutes, let the flour absorb some water from the meat, stick it more firmly, and the meat becomes soft and elastic at the same time.
Step 8
Slice green pepper, red sweet pepper and onion, cut green onion into sections, and shred ginger.
Step 9
Mix a bowl of ketchup comprehensive seasoning juice (including 40g ketchup, 10g tomato paste, 1g salt, 100g canned pineapple juice in sugar water) and starch water (3G starch and a little water).
Step 10
Heat the oil (the temperature should not be too high), fry the prepared meat lumps one by one, and float the meat lumps up and take them out.
Step 11
Then heat the oil, fry the meat lump again, and fry the green and red peppers and onions.
Step 12
Remove the oil control valve for standby.
Step 13
Pour a little oil into the pot and saute chives and ginger.
Step 14
Pour in tomato sauce and stir fry until thick. Thicken the juice until the sour and sweet juice is rich and sticky.
Step 15
Then put the fried meat and vegetables into the pot and stir fry quickly.
Step 16
Finally, pour in the pineapple, turn off the heat, mix and stir well out of the pot.