[Pineapple Pork]---- Sour, sweet and sour taste
half an hour
Excipients: green peppers
Flour 1 tablespoon
Starch 1 tablespoon
Ketchup 4 tablespoons
White sugar 2 tablespoons
Vinegar 2 tablespoons
Cooking wine, a little
Taste sweet and sour
Time half an hour
 Wash the tenderloin and cut into small pieces of squash or flakes. Add a little cooking wine, salt and onion ginger juice, and marinate for a while.
 Mix flour and starch, add a small amount of water, and adjust to a drier paste. (Do not use too much water, too thin paste is not easy to wrap the meat. The adjusted paste is lifted with chopsticks, one can be dripped down in a line)
 Pour the prepared paste into the tenderloin.
 Mix well and let the paste wrap the diced meat.
 Heat the right amount of oil in the pot. Add the diced meat in turn when the hexa-seven is hot. Boil for about 2 minutes until cooked. The oil in the pot is burned to about 80% heat, and the fried diced meat is re-fried for about a minute, until the surface is golden and crisp, and then the oil is drained.
 Pour the ketchup into a bowl, mix in sugar and vinegar and mix well. (After adjustment, you can try it to meet your desired sweetness)
 Prepare a clean pineapple before cooking.
 Separate the skin and meat with the spoon handle of the ordinary small spoon in the figure. (meat cooking, leather plate)
 Cut the pineapple meat into a size similar to that of the tenderloin, soak it in light salt water, remove its astringency, and then remove the water.
 Green and red peppers are cut into diced.
 Add a little oil to the pan, pour in the prepared ketchup, stir fry until it is big.
 Pour in green pepper, pineapple, and fried tenderloin. Stir well and let the sauce evenly wrap it on top.
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