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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250g pork tenderloin
1 green pepper
1 red pepper
100g pineapple
2 pieces of dried Hawthorn
1 slice of lemon
Appropriate amount of brown sugar
45ml ketchup
150ml water
30ml raw extract
A little salt
A little starch
1 egg
A little black pepper


Step 1
The pork tenderloin is cut into small dices of about 1.5cm, the same size as pineapple, green pepper and red pepper,

Step 2
Add a little black pepper to pork tenderloin, 15ml raw soy sauce, 3G salt, 3G starch and 15ml oil, and marinate for 30 minutes

Step 3
Mix an egg. If you want to be crispy, you can only use protein. Roll the meat in the egg liquid and put it into the flour to roll evenly

Step 4
Put the meat in a sieve to remove the excess flour

Step 5
Put the oil in the small milk pot until the oil temperature is about 200 degrees. The naked eye can see that there is a feeling of flow in the oil. Add the diced meat, and the oil will bubble immediately

Step 6
Deep fry over medium heat until golden yellow. Remove and drain oil

Step 7
Mix 150ml water, 45ml ketchup, 15g brown sugar (adjust the sweetness according to your own taste) and 15ml raw soy sauce into juice

Step 8
Without oil in the pot, directly put the sauce, hawthorn and lemon until they bubble. You can add a little starch to thicken it, or it will thicken without putting it.

Step 9
Add pepper and pineapple, stir fry until the pepper is seven mature, add meat and stir fry evenly

Step 10
Hang the juice until it's ready to cook

Step 11
Sour, sweet and delicious Gulu meat is ready