Excuse me, slurp meat is the kind of pineapple

Ingredients: 250 grams of pork rump tip, 2 slices of fresh pineapple, 1 green and red pepper, 1 egg, 30ml of water starch, 15ml of cooking wine, 5 grams of salt.

Sweet and sour sauce: 50ml of tomato paste, 15ml of white vinegar, 15g of sugar, 5g of salt, 30ml of water starch.

Method: 1. Wash and peel the pork, cut it into slices half a centimeter thick and 3 centimeters long, then add 5 grams of salt, cooking wine, eggs, and 30ml of water starch, mix well, and marinate for 15 minutes. Cut the pineapple into small cubes, and cut the green and red peppers into small cubes for later use.

2. When the oil pan is heated to 40% hot, put in the meat slices one by one and fry them until golden brown, drain the oil and then heat the oil to 80% hot, put in the fried meat slices again and fry them again, and then remove them for later use;

3. Add a little oil to the pot and heat it over medium-low heat, add tomato sauce and slowly fry the red oil, then add sugar, white vinegar and salt to make a sweet and sour sauce, and finally pour in water starch in a circle, then add pineapple and mix well;

4. Then quickly pour in the meat slices, green and red peppers and mix well.

Tips: Pineapples are available in large quantities this season, and the pineapples are fresh and greasy when used in dishes, and the sweet and sour taste can increase appetite, making them very delicious as both fruits and dishes. In addition to making grunt meat, pineapple can also be used as a utensil to make pineapple rice;

When you can't buy pineapple, you can also use canned pineapple to make this dish, which has a slightly sweeter taste but not astringent, so the amount of sugar should be slightly reduced, or more white vinegar should be added. Before fresh pineapple is added to the dish or eaten directly, it is best to soak it in lightly salted water for 20 minutes to destroy the pineapple enzyme;

The final stewing process of this dish must be fast, and the meat slices should maintain a crispy texture after they come out of the pot, so the sauce must be tasted in advance to thicken the meat slices.

Try to use evenly fattened meat to do, after the meat slices are refried, they will lose a certain amount of moisture, and if you use all lean meat to make it, it is easy to get firewood. In addition to the fried meat slices stewed into sluggling meat, I also recommend a delicious dish by the way, small crispy pork.

Pineapple grunt meat.

300 grams of pork tenderloin, 50 grams of pineapple (about 1 4-1 3) sliced, hard core, then cut into fan-shaped pieces, soaked in lightly salted water, green pepper, red pepper, cut into diamond-shaped slices. Tomato sauce, 1 egg, 1 cup flour. In addition, chop another 2 teaspoons of garlic and 1 tablespoon of water starch.

Cut the pork loin into pieces about 2-3cm square, add 1 2 tablespoons light soy sauce, 1 2 teaspoons white pepper, 2 teaspoons cooking wine, 1 2 teaspoons salt and marinate for 10 minutes.

After the meat is marinated, add a beaten egg, grasp it well, puff it with flour one by one, rub and pinch it with your hands, so that the surface of the meat pieces is dry and all coated with flour, and sieve off the excess flour with a sieve.

Heat the fryer, pour half a pot of oil (about 500ml), cook until 5 percent hot (there is heat above the oil pan and no smoke), and fry the meat pieces until slightly yellow. For about 3 minutes, take it out, then heat the oil on high heat (green smoke rises above the oil surface), and then fry the meat pieces again on high heat for 1 minute, and remove it.

Heat the wok, add 1 tablespoon of oil, fry the garlic, pour the green and red peppers into the slightly stir-fry, serve, use the remaining oil in the pot (too little can add a little), pour 3 tablespoons of tomato paste, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1 2 tablespoons of light soy sauce, a small half cup of water, boil, keep round and stirring with a spatula, add water starch, when the sauce becomes viscous and red, put in the fried meat pieces, green and red peppers, and drained pineapple pieces, stir-fry a few times, turn off the heat when the sauce is evenly coated on the meat pieces, and put them on a plate.

Different brands of tomato sauce will have slightly different sweetness and sourness (I prefer the canned one, which is more sour, very close to the original taste of tomatoes, and also thicker), the amount of sugar to add more or less according to personal taste, and the sauce should be just enough to be coated with all the ingredients, too thick to wrap, too thin and watery.

Pineapples are best served fresh or canned. The book says that you can fry the sauce while frying the meat, but I think it would be better to fry the meat first and then fry the sauce, so as not to take care of one or the other.

Gulu Pork Gulu Pork, also known as sweet and sour pork or ancient meat, is a Chinese Cantonese dish made with sweet and sour sauce and boiled pork. This dish is one of the most familiar Chinese dishes for Europeans and Americans, so it is widely seen in Chinatown restaurants outside of China.

Origin of the name. There are two legends about the name of Gollum Meat. The first legend refers to the fact that the dish is cooked in a sweet and sour sauce, and when it is served, the aroma is so fragrant that people can't help but swallow it, hence the name.

The second legend refers to the fact that this dish has a long history, so it is called ancient meat, which was later transformed into grunt meat.

Method. Ingredients: 300 grams of pork foreleg meat, one green pepper and one red pepper, 1 teaspoon minced garlic, appropriate amount of starch.

Seasoning: 1) 1/2 tablespoon of cooking wine, there will be 1/2 tablespoon, 1 egg yolk.

2) 3 tbsp tomato paste, 3 tbsp sugar, 2 tbsp vinegar, 1/2 tsp salt, 1/2 cup water.

Method: 1 Pat the front leg meat filling loose with the back of a knife, then cut into small pieces, mix in seasonings (1) Marinate for 10 minutes: cut the green pepper and red pepper, remove the seeds and cut into small slices.

2 After the marinated front leg meat is coated with a layer of starch, put it in hot oil and fry it yellow, pour out the frying oil, leave a spoonful of fried garlic and green pepper and red pepper, and then add seasoning (2) and marinated meat pieces and stir-fry well.

Popularity. Since Europeans and Americans were the first to come into contact with Guangdong in China during the Qing Dynasty, and it is logical that they were the first to come into contact with Cantonese cuisine, and because they loved sweet and sour tastes, Gollet Pork was very popular with them. On the other hand, Cantonese people were also the first Chinese to settle in Europe and the United States, and opened Cantonese restaurants there, which made Gollum pork popular.

Nowadays, many restaurants in Chinatowns around the world have sluggling pork**, usually with rice or fried rice.

On the other hand, in Hong Kong's restaurants, cafes and fast food restaurants, sour pork is also a very common dish.

Related foods. The cooking method of sour meat can also be used for other ingredients. The most prevalent variant is raw fried bones, which are pork ribs stir-fried in a sour sauce. Other dishes include Gurhu Chicken Balls, Gurry Prawn Balls, and Gurry Pan Cubes.

Peel the pineapple and cut it into pieces, cut the lean pork into small cubes, wash the green, red and yellow bell peppers and cut into cubes. Put the tenderloin in a bowl, add salt, pepper and cooking wine, stir well, and marinate for at least 10 minutes.

Crack an egg into the marinated tenderloin and mix together with a spoonful of sweet potato starch to evenly coat the batter. Prepare a bowl of sauce: add tomato paste, sugar, starch, white vinegar and water and stir together to make a sauce.

Pour an appropriate amount of oil into the pot, ** heat, put the tenderloin pieces wrapped in batter in it, fry until golden brown, then take it out and drain the oil, and then pour it in and fry it again, take it out and drain it for later use.

Pour out the excess base oil, leave some base oil, pour the pineapple, bell pepper and sauce together and stir-fry evenly, then pour in the fried meat, turn on the high heat and stir-fry evenly, so that the juice evenly stains the meat pieces. Remove from pan and serve.