How to make pineapple sweet and sour pork

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  1.Wash 300g pork plum blossoms, cut into thin slices and smash with the back of a knife to loosen them

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  2.Then cut into small pieces of about 2 cm

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  3.Cut meat Pour into a plate, add 10g cooking wine, 20ml water, 5g sugar, 2g salt, a little white pepper, mix well and marinate for 30 minutes.

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  4. When marinating the meat, prepare 130g red and green pepper cubes.

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  5.Cut 200g pineapple pieces, soak in salt water for 10 minutes, drain and set aside.

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  6.Add another egg white and 35g starch to the marinated meat, mix well and set aside.

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  7.Put enough oil into the wok, heat it over high heat, and wait until the chopsticks are put in When the oil foams slightly, add the meat pieces, change to medium heat, fry until slightly brown and take out.

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  8. When the oil temperature rises again, fry all the fried meat pieces again.About 15 seconds, until golden brown, take it out.

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  9. Leave a little base oil in the wok, pour 100g tomato paste, 15ml white vinegar, Stir 30g white sugar and 10ml water.

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  10.Pour in the fried meat and stir-fry evenly.

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  11. Put the colored pepper cubes and pineapple into the pot, stir-fry quickly and turn off the The fire comes out of the pot.

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  12.Put it on a plate, and the pineapple squid is ready.