Sweet and sour pork is a dish that will appear on my family’s dinner table during the Spring Festival. Moreover, belongs to the “second kill” level, a table, you a chopstick, I a chopstick, will soon be robbed.
200g plum meat / pork neck
Half color pepper
1 egg yolk
1 teaspoon salt
3 tbsp water starch
1 tsp sugar
A little black pepper
1 teaspoon of soy sauce
2 tablespoons ketchup
2 tsp sugar
Proper amount of Caragana edible oil
Step 1Cut the pineapple in 1 / 4 position, draw a rectangle on the cut surface, dig out the pineapple meat and cut into pieces for later use
Step 2Add a little salt and sugar into the water, and marinate the pineapple for half an hour. Soak the pineapple in salt water to reduce its acidity
Step 3Cut the pepper into pieces, cut the plum meat or pork neck into 3cm pieces
Step 4Add 1 tbsp soy sauce, 1 tbsp salt, sugar, black pepper and 1 egg yolk. Stir and let stand for 15 minutes
Step 5Mix the starch and flour 1:1 and wrap the meat in flour.
Step 6Heat the oil in the pan to 6 minutes
Step 7Fry the meat until it floats. Drain the oil and let cool. Heat the oil to 80%
Step 8450ml water, 2 tbsp edible oil, 2 tbsp ketchup, 15g brown sugar, 15g soy sauce, 2 tbsp rock sugar, stir fry into red sugar, oil into juice
Step 9Add pineapple and stir fry. Add 3 tbsp water starch to thicken. Add a few drops of lemon juice. In addition to the pepper and fried meat, the fire quickly stir fry
Step 10Wrap the meat in tomato juice and take it out of the pot.
Step 11Add it to pineapple, and the beauty will increase