Sweet and Sour Pork with Pineapple
Overview
Pineapple sweet and sour pork is a relatively classic dish. In the north, fruits are rarely used in dishes. Nowadays, the diet is also diversified, and many southern dishes are also on the dining tables of northerners. It’s Chinese New Year. It’s time to prepare some novel dishes to entertain relatives and friends and give everyone a different feeling. It should have a good effect. Let’s practice it first so that we can make it for everyone to eat later. This dish is probably the best when made with tenderloin. Today I used tenderloin to make this dish, and added pineapple. The whole dish is sour and sweet, with a fruity fragrance, and it doesn’t taste greasy at all.
Tags
Ingredients
Steps
-
Peel the pineapple and cut the meat into cubes
-
Select tenderloin
-
Cut into strips, add light soy sauce, salt, sugar, pepper, rice wine and mix evenly.
-
Put it into a fresh-keeping bag, add an appropriate amount of dry starch, hold the mouth tightly, leave air inside, and shake it vigorously. In this way, the dry starch will be mixed very evenly, and there will be no waste, and your hands will not be dirty
-
Heat the oil to a temperature of 70%, fry in the pan until the shape is set, take it out, and then fry in the oil to a temperature of 70% hot until golden brown and the surface is crispy
-
Set aside the fried tenderloin.
-
Prepare red Zhejiang vinegar. This vinegar is especially suitable for making sweet and sour dishes. It tastes good
-
Put a small amount of oil in the pot, sauté the minced onion, ginger and garlic, add vinegar, sugar and tomato paste,
-
Pour in the fried meat and stir-fry evenly
-
Finally pour in the pineapple chunks
-
Stir well and serve
