How to Make Pineapple Kung Pao Meat

Pineapple Kung Pao Chicken Ingredients: Introduction:

Main Ingredients:

Pineapple (one)Ribeye Steak (200 grams)Tomato(half)Cucumber(a small piece)

Starch: 2 tablespoons

Oil (as needed) Salt (one spoon)Sugar(as needed) White Vinegar(two tablespoons) Sweet and spicy sauce (Ketchup also available) (three spoons)

How to Make Kung Pao Chicken with Pineapple:

Prepare all ingredients.

Peel the pineapple and cut it into small pieces.

Cut the tomato and cucumber into small pieces.

Cut the ribeye steak into small pieces.

Season the cut meat segments with one spoon of salt, one spoon of sugar, and two tablespoons of starch, mix well.

Prepare a bowl of water and starch.

Heat oil in a clean pan, fry the seasoned meat segments until golden brown.

Drain the excess oil and set aside on a plate.

Pour out the frying oil, leave some oil in the pan, sauté the tomato over low heat.

Add three tablespoons of sugar and stir-fry.

Add pineapple, then add White vinegar and sweet and spicy sauce, continue to stir-fry over low heat.

Pour in the prepared water and starch mixture to thicken the sauce.

Turn off the heat once it's done.

Finally, add the fried meat segments and cucumber, mix well so they are coated with the sauce.

Tips:

Cooking should be done on low heat throughout.