How to Make Pineapple Pork Buluo Meat

PineappleKung Pao Chicken is a deliciously simple home-cooked dish, but how to make it taste good is crucial, and the steps are very important. Below Cooking Networks editor will share the recipe and steps for pineapple Kung Pao chicken.

Pineapple Kung Pao Chicken Ingredients Introduction: Pork

Ribeye (250g) Five-spice powder (1 tablespoon) Salt (a little) Pineapple Kung Pao Chicken Recipe Steps:

1. Peel the pineapple and soak it in water (or saltwater) to prevent astringent taste, cut into pieces.

Sliced persimmon peppers clean and remove seeds, tear into small pieces.2. Wash pork ribeye, slice into pieces, marinate with cooking wine, pepper powder

, five-spice powder, a little salt, and starch for about 20 minutes.Beaten eggs mix into the marinated meat, knead evenly.

3.3. Sprinkle an appropriate amount of flour

and starch, continue to knead until each piece is coated with flour and starch.4. Heat oil in a wok. 5. Fry the marinated pork pieces until thoroughly cooked, then quickly remove from the pot.

6. Twice fry all pork pieces for less than one minute before removing.

This process ensures that the meat is crispy on the outside and tender on the inside, with a crisp aroma.

7. Drain excess oil from fried pork pieces using paper towels.8. Prepare two bowls of water; one mixed with

soy sauce

and tomato sauce;the other mixed with starch to make a slurry. 9. Pour the tomato sauce into a wok without adding oil.10. Bring the tomato sauce to a boil, then quickly add the slurry to thicken it.

11. Cook until the desired consistency of the sauce is achieved.12. Place the fried pork pieces in the pot, stir-fry continuously so that the sauce permeates into the meat evenly. The process where the pork bubbles in the pot is when the sauce fully penetrates the meat; remember to flip occasionally to ensure even flavoring and gradual enhancement of freshness.

13. Add prepared persimmon peppers.

14. Add soaked pineapple.

15. Stir-fry until the sauce gradually thickens, allowing the persimmon peppers and pineapples to mix with the meat, forming a sweet and sour taste.

16. Just before serving, add a little

vinegar

to enhance freshness.

19. Serve in a plate.

18. See that the sauce has thickened, add a little vinegar before serving. This enhances the flavour.

19. Serve immediately.