The practice of pineapple and meat is a home cooked method

Ingredients: 400 grams of plum meat.

Pineapple A quarter.

1 egg.

Bell pepper 1 pc.

1 tablespoon of ground white pepper.

1 tablespoon salt 2 tablespoons light soy sauce.

Starch 4 scoops.

Five-spice powder spoon.

2 tablespoons cooking wine.

Baking soda 1 gram.

4 tablespoons flour.

Ginger powder spoon.

Appropriate amount of oil and sweet and sour sauce

Tomato sauce 4 tablespoons.

2 scoops of white vinegar.

2 scoops of starch.

3 scoops sugar.

Water 6 tablespoons of pineapple coo meat (less oily version) to prepare.

Tenderloin or pork plum meat or pork belly depends on the fat and lean ratio that you like, soak in cold water for 1 hour to remove the blood and cut it into pieces of 2 3 cm 2 3 cm in size, not too big or too small, too small has no taste, and it is not easy to cook if it is big.

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Add all the seasonings, light soy sauce, cocktail, salt, ginger powder, white pepper, and five-spice powder to the diced meat, and marinate for one hour to taste. Sprinkle a little more baking soda.

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Wrap in plastic wrap and refrigerate to marinate.

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Wash the bell peppers and cut into diamond-shaped pieces.

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Cut the pineapple or pineapple into cubes and set aside. If it is a pineapple, use it directly, and if it is a pineapple, soak it in light salted water.

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Crack the marinated meat into an egg and stir well.

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Add half of the flour and half of the starch and stir well. This makes it crispier when fried.

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Don't put too much oil in the pan, save oil and be healthy, it won't affect the crispiness!

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Don't put the heat on medium too much, and wait for the chopsticks to reach in and bubble up when the meat is added, don't finish it at once, divide it into two parts. You don't have to worry about sticking without too much oil, and it won't be brittle.

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Fry the golden brown and take it out for later use, don't use the color too dark, and you will have to fry it again in a while.

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After both times are fried, they are ready to be re-fried.

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Reheat the oil over high heat, pour it in quickly and fry it for 12 seconds when it is smoking.

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Drain and set aside.

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Mix the sweet and sour sauce, pour into the pot and cook until thick.

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Pour in the bell pepper and pineapple, fry the fried meat quickly, stir-fry for 10 seconds, and coat the sauce well.

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It's ready to cook

Pineapple Meat Making Tutorial.

Ingredients: pineapple, tenderloin, green pepper. Excipients: pepper, cooking wine, starch, salt.

1. Prepare the materials.

2. Cut the tenderloin into cubes.

3. Marinate with cooking wine, salt, pepper and starch for 15 minutes.

4. Cut the pineapple into large pieces and soak in salted water for a while.

5. Cut the green and red peppers into large pieces.

6. Add egg starch to the meat and fry it in a pan until golden brown.

7. Fish it out and fry it again.

8. Dark soy sauce, light soy sauce, vinegar, tomato paste, sugar, salt, skin and liquid to make juice. Burning noise.

<>10. Add pineapple and tenderloin and stir-fry.

11. Thicken and remove the juice.

1. Ingredients: 300g of tenderloin, 50g of fresh pineapple, 1 2 green peppers, 1 2 red peppers, 1 egg, 2 teaspoons of garlic (10g), 1 tablespoon of light soy sauce (15ml), 2 teaspoons of rice wine (10ml), 1 2 teaspoons of salt (3g), 1 tablespoon of water starch (15g), 2 tablespoons of white vinegar (30ml), 3 tablespoons of tomato paste (45g), 1 tablespoon of white sugar (15g), 500ml of oil (30ml), 1 2 teaspoons of white pepper powder (3g), 1 bowl of dry flour.

2. Wash the pork tenderloin, first cut it into 2cm wide strips, and then cut it into 3cm long large pieces. Cut the pineapple into cubes of equal volume.

3. Put the meat cubes in a bowl, add light soy sauce (1 2 tablespoons, 8ml), white pepper, rice wine and salt, mix well and marinate for 10 minutes.

4. Beat the eggs well and pour them into the marinated meat bowl to coat each piece of meat with egg liquid. Put the wrapped meat grains into the flour and knead and pinch them with your hands until the surface of the meat particles is dry and all covered with flour.

5. Sift off the excess flour from the meat with a sieve and set aside.

6. Heat the hot fryer over high heat, pour in the oil, boil until 5 into the heat (there is heat but no smoke above the oil pan), fry the meat particles until slightly yellow, about 3 minutes, remove the oil with a grate. Heat the oil pan over high heat, burn until it is 90% hot (there is obvious smoke above the oil surface) and put in the meat particles again when feasting, and fry them quickly over high heat, about 1 minute, until golden brown and take out.

7. Heat oil (1 tablespoon, 15ml) in a wok and stir-fry for a while. Add white vinegar, light soy sauce (another 1 2 tablespoons, 8ml), tomato paste, sugar, and half a cup of water, bring to a boil over high heat, stirring at any time, avoid cooking.

8. Finally, add water starch, and when the sauce is boiled until it is thick and gelatinous, add the fried meat and pineapple pieces, and stir-fry evenly.

Prepare a piece of tenderloin for pineapple meat, cut it into small pieces, add salt, pepper, cooking wine, a little water and mix evenly, marinate for 20 minutes, cut the pineapple into cubes, soak it in cold salted water for a while, add an egg, 3 times the amount of sweet potato flour on the figure, you can hang the noodles and Huai paste

Heat the oil in the pan, put in the meat pieces and float up immediately, fry the meat pieces on high heat, fry them until golden brown, remove the oil, raise the oil temperature on high heat, and re-fry for 10 to 20 seconds.

In another pot, add tomato paste, 5 tablespoons of sugar, stir-fry over low heat until the sugar melts, gurgling small bubbles, add starch water. A small spoon of starch, three or four times the water can be mixed evenly, add white vinegar and mix evenly, add diced pineapple, fried tenderloin cavity morning friend meat, mix evenly.

The origin of pineapple grunt

The first origin is that this dish has a sweet and sour taste, and when it is served on the table, the aroma is overflowing, and people can't help but swallow their saliva, hence the name.

Origin two, the meat in this dish, crispy on the outside and tender on the inside, sweet and slippery, at first entry, before chewing, it has been gurgling through the throat into the abdomen, only the lips and teeth are fragrant, and it is amazing to see.

Origin three, so the dish has a long history, so it is called ancient meat, and later transformed into grunt meat, grunt meat.

Ingredients: pineapple, tenderloin, green pepper. Excipients: pepper, cooking wine, starch, salt.

1. Prepare the materials.

2. Cut the tenderloin into cubes.

3. Marinate with cooking wine, salt, pepper and starch for 15 minutes.

4. Cut the pineapple into large pieces and soak in salted water for a while.

5. Cut the green and red peppers into large pieces.

6. Add egg starch to the meat and fry it in a pan until golden brown.

7. Fish it out and fry it again.

8. Dark soy sauce, light soy sauce, vinegar, tomato paste, sugar, salt, skin and liquid to make juice. Burning noise.

<>10. Add pineapple and tenderloin and stir-fry.

11. Thicken and remove the juice.