How to Make Pineapple Pork Fry
Tart and sweet with a rich fruit aroma PineappleGulaog rou Undoubtedly the summer dining table favorite
Pineapple gulaog rou,Cantonese cuisine The dish has two legends, the first is that it's sour and sweet tasting, its fragrance fills the room when served, making one unable to resist gulping, hence its name. The second legend refers to the dish's long history, known as "old meat", which later transformed into "gulaog rou" through phonetic play on words. It is also said to be named after the bubbling sound of the meat balls simmering in tomato sauce.Tomato sauce The bubbling sound during cooking.
Main ingredients
Pig Ribeye 200 grams Pineapple 200 grams
Auxiliary materials
Red Persimmon Pepper 1 piece Appropriate amount of vegetable oil Ginger Essence a little Egg liquid 15 grams A small amount of salt 2 tablespoons of cornstarch 1 teaspoon of soy sauce 2 tablespoons of sugar 1 teaspoon of cooking wine 2 tablespoons of tomato sauce 1 tablespoon of white vinegar Pineapple Gulaog Rou recipe 1. Prepare 200 grams of ribeye meat 2. Slice the ribeye thinly, add cooking wine, Pepper powder, soy sauce, cornstarch, and half an egg 3. Mix well and marinate for 20 minutes 4. Cut the pineapple into slices
5. Cut the red pepper into slices
6. Coat the marinated meat slices with starch
7. Form them into small meatballs 8. Quickly coat all the meat in flour 9. Shape them into individual meatballs
10. Deep-fry until golden yellow, then remove (crispy on the outside and tender on the inside)
11. Mix tomato sauce, vinegar, sugar, and water to make a sweet and sour sauce in a bowl
12. Sauté ginger essence in a little oil left from frying 13. Pour in the sweet and sour sauce and bring it to a boil 14. Add the fried meatballs, pineapple slices, and pepper slices, stir-fry until boiling, will make bubbling sounds, add a little salt before serving
Cooking tips
1. Soak the pineapple in salty water for 30 minutes to remove bitterness;
2. Do not use too high heat when frying meat or it may become burnt on the outside and raw inside;
3. Use a mix of red and green peppers, known as "red flowers with green leaves".
10. Fry until golden yellow and crispy, then remove (crispy on the outside, tender on the inside).
11. Mix ketchup, vinegar, sugar, and water in a bowl to create a sweet and sour sauce.
12. Add a little oil left in the pan and sauté some ginger until fragrant.
13. Pour in the sweet and sour sauce and bring it to a boil.
14. Add the fried meatballs, pineapple slices, and chili slices, stir-fry until well-cooked. It will make a bubbling sound. Season with salt before serving.
Cooking Tips
1 Soak the pineapple in salty water for 30 minutes to remove the bitterness;2 Do not use too high heat when frying the meat, or it will be burnt on the outside and uncooked inside;3 For better color contrast, use both red and green peppers as side vegetables.
