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
1 pineapple
Half color pepper
1 egg yolk
1 teaspoon salt
1 lemon
3 tbsp water starch
1 tsp sugar
A little black pepper
1 teaspoon of soy sauce
50g starch
50g flour
2 tablespoons ketchup
2 tsp sugar
Proper amount of Caragana edible oil


Step 1
Cut 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 2
Add 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 3
Cut the pepper into pieces, cut the plum meat or pork neck into 3cm pieces

Step 4
Add 1 tbsp soy sauce, 1 tbsp salt, sugar, black pepper and 1 egg yolk. Stir and let stand for 15 minutes

Step 5
Mix the starch and flour 1:1 and wrap the meat in flour.

Step 6
Heat the oil in the pan to 6 minutes

Step 7
Fry the meat until it floats. Drain the oil and let cool. Heat the oil to 80%

Step 8
450ml 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 9
Add 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 10
Wrap the meat in tomato juice and take it out of the pot.

Step 11
Add it to pineapple, and the beauty will increase