Cantonese cuisine – Pineapple Gulu meat (Gulian meat) has 12 sharp flavors, making it extremely sweet and sour
Gulu meat, also known as sweet and sour meat or sweet and sour meat, is a famous traditional dish of Han nationality in Guangdong. It belongs to Guangdong cuisine and is cooked with sweet and sour juice and pork. This dish is one of the most familiar Chinese dishes in Europe and America, so it is widely seen in restaurants in Chinatown outside China. After arriving in the United States, I found that Gulu meat and Gongbao diced chicken should be the two Chinese dishes most loved by foreigners.
Today, instead of using white vinegar, I made Gulu meat with hawthorn and lemon to make the original sour taste of the ingredients penetrate into the juice with the fragrance of lemon. I chose dule’s frozen pineapple to be sweeter, and brown sugar instead of white sugar to make the sauce more bright red. In Nicholas Tse’s words, the ultimate acid with the ultimate sweetness is just like love.
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Ingredients250g pork tenderloin
1 green pepper
1 red pepper
2 pieces of dried Hawthorn
1 slice of lemon
Appropriate amount of brown sugar
30ml raw extract
A little salt
A little starch
A little black pepper