When it comes to the popular sweet and sour dishes, pineapple grunt should be the first dish that many people think of. This well-known Cantonese dish is not only loved by Chinese, but also by foreigners!It is said that many foreigners living in Guangdong in the Qing Dynasty liked sweet and sour pork ribs very much, but it was not easy to eat because they needed to vomit bones.Some clever Cantonese chefs thought of frying marinated pork with starch paste and frying it into meatballs, and then drizzling it with sweet and sour sauce to make the earliest pineapple grunt. Once it was launched, it became very popular until Today it is still popular with food lovers around the world. Today, the sister will come to share with you the cooking method of this classic Cantonese food-pineapple grunt!
How to make pineapple sweet and sour pork
Cut the pineapple into pieces
Place the tenderloin pieces in the pot, add salt, five-spice powder, pepper powder, cooking wine, cooking oil, mix well and marinate for 10 minutes.
Cut the green pepper and color pepper into pieces and set aside.
Put eggs and starch in the cured tenderloin.
Add a small amount of water, stir well and let stand for 5 minutes.
Heat the oil in the pan over low heat. When the temperature of the oil is heated to put the chopsticks to test the temperature. When there are large bubbles around the chopsticks, put the tenderloin wrapped in fried batter and fry it for the first time with a small fire. Deep fry for about 3 minutes until the surface of the tenderloin has become crispy, then remove the oil and prepare for re-fry.
Heat the oil in the pot again, raise the oil temperature to put the chopsticks to test the temperature. When there are dense small bubbles around the chopsticks, add the first fried tenderloin and re-fry for about 1 minute until the surface is golden yellow and all Cook well, remove the oil and set aside.
The surface of the fried tenderloin is very fluffy and crisp, and the color is golden and attractive.
After washing the pot, put in new oil, add the tomato paste, sugar, white vinegar, beef powder and water starch after a little hot oil (stir well with 20 grams of water and 5 grams of starch to make water starch), stir thoroughly juice until the sauce becomes thick.
Add fried pork tenderloin to stir fry quickly
Add the prepared green pepper and colored pepper pieces, stir fry evenly.
Put in the prepared pineapple, stir fry quickly to even out the pan and set the plate.
A sweet and sour dish, the colorful pineapple grunt is ready!