How to fry sweet and sour pork with pineapple How many times should I fry the sweet and sour pork with pineapple

We all know that sweet and sour pork with pineapple is a popular delicacy. There are many ways to cook it. The meat is tender and delicious, and the taste is sweet. Many people like to eat it, especially children and female friends. The method of cooking sweet and sour pork with pineapple is very particular, especially the processing of pork. So how to fry sweet and sour pork with pineapple? Let's take a closer look!

How many times should you fry sweet and sour pork with pineapple?

Generally, it is fried twice. The meat slices are fried in two colors to make them more crispy.

Sweet and sour pork with pineapple is a dish that is fried and then served with sauce, so the cut pork should be marinated with marinade to make it easier to absorb the flavor. The so-called fried means wrapping the pork with egg liquid and cornstarch, and then deep-frying it in a pan after it is dry. It is usually fried twice, the purpose is to make the outside crispy, while the inside is cooked through and still tender. The unique fragrance and yellow color of pineapple make it the best partner for sweet and sour pork.

How to fry sweet and sour pork with pineapple

Put the oil pan on the fire, add oil to the pan, heat the oil to 40% to 50% hot, put the meat slices in, fry until golden brown, remove with a colander to drain the oil, then continue to heat the oil to 70% to 80% hot, put the meat slices in and fry again, after frying, remove the meat slices and control the oil.

The first frying is done in oil that is 30% to 40% hot, in order to make the meat slices mature and prevent the moisture inside the meat slices from losing too much and becoming dry. However, if you eat it after frying it once, it will feel greasy and not crispy on the outside. The second frying is done in oil that is 90% hot, so the outside of the meat slices loses moisture quickly, making the meat slices crispy and not greasy. At the same time, the meat slices are already mature after the first frying, so there is no need to worry about the problem of the inside being "uncooked".

Simple recipe for sweet and sour pork with pineapple

1. Cut the pineapple and green pepper into pieces of equal size and set aside.

2. Cut the tenderloin into pieces, add 15ml of light soy sauce, a little black pepper and salt, 3g of starch, 15ml of oil, marinate for 20 minutes, then add the beaten egg liquid and mix well, then roll each piece of meat in flour, fry in oil over medium heat until the surface is golden brown, remove and set aside.

3. Pour a small amount of oil into the pot, add three tablespoons of tomato sauce, two tablespoons of white vinegar, one tablespoon of light soy sauce, one tablespoon of sugar, and an appropriate amount of water. When it boils and bubbles, pour in an appropriate amount of water starch and cook until the soup thickens. Pour in the fried meat, pineapple, and green pepper pieces, stir-fry quickly, and cover the main ingredients with the juice before serving.

4. Remove from the pan and serve on a plate. The sweet and sour pork with pineapple is successfully cooked.