Pineapple Sweet and Sour Pork | Chinese Restaurant Burnaby

Pineapple Sweet and Sour Pork | Chinese Restaurant Burnaby

Pineapple Sweet and Sour Pork | Chinese Restaurant Burnaby

Sweet and sour pork, also known as ancient meat. It is a famous dish of Guangdong. This dish started in the Qing Dynasty. Many foreigners in Guangzhou at that time liked to eat Chinese food very much, especially sweet and sour pork ribs , but they were not used to spitting bones when eating them. Cantonese chefs mix the boneless meat with seasoning and starch to make large meatballs, deep fry them in oil until crispy, and stick with sweet and sour marinade. The taste is sweet and sour, which is very popular among Chinese and foreign guests.

The history of sweet and sour pork ribs is relatively old. Foreigners often call "ancient meat" "sweet and sweet meat" because it is elastic when eating and there is a clucking sound when chewing the meat, so these two terms have coexisted for a long time. This dish enjoys a high reputation at home and abroad. The most common on the market is sweet and sour pork with canned pineapple.

Material: Cantonese Restaurant Burnaby Hastings

300g lean pork, 300g pineapple, 20g green and red fresh pepper, 0.5g red dried pepper, 2g green dried pepper, 10ml white vinegar , 20g tomato sauce , 14g cornstarch, 35g sugar , 4g salt , 2 grams of monosodium glutamate , 6 ml of cooking wine , 0.2 grams of pepper 25 grams of whole eggs , 4 grams of hawthorn slices, 100 grams of cooking oil, 4 grams of shallots, and 4 grams of minced garlic.

Cooking Method 1: Chinese Food Delivery Downtown Vancouver

1. Cut the lean pork into 0.7 cm thick slices, add salt, monosodium glutamate, eggs, cornstarch, cooking wine and mix well to marinate and taste, cut green peppers and pineapples into triangular pieces.

2. Hang the pork slices with eggs and pat dry the starch.

3. Mix white vinegar , tomato paste , sugar, refined salt, hawthorn slices, and pepper powder into a sauce. Production Method How to make

4. Deep-fry the pork slices in a hot oil pan.

5. Put oil in the pot, sauté the shallots, minced garlic, green and red peppers until fragrant, then add fresh green, red peppers and pineapple to fry until cooked, add the prepared sauce to thicken, then add the fried pork and turn stir fry.  

Cooking Method 2: Hong Kong Cafe Fast Food Vancouver

1. Wash the pork belly, pat dry with kitchen paper, cut into small cubes, mix well with a little salt, marinate for more than half an hour to make it slightly tasty

2. Add starch to the marinated pork belly and mix well so that the whole body of the meat is covered with a thin layer of flour

3. Put a large amount of oil in the pot and heat it

4. Put the meat covered with flour in the whole body and fry it slowly on a low fire Finished product Finished product

5. When frying until golden brown, take out the meat, increase the fire and heat the oil to high temperature, then put the meat back in, fry for a while and the color will be darker, then take it out

6. Before frying the meat, you can peel the pineapple and cut it in half, soak it in light salt water for a while, and then cut the pineapple soaked in salt water into small cubes after frying the meat.

7. Reheat the pot, put a little oil, add a lot of sugar and rice vinegar, turn it gently with a spatula, and cook it into a sweet and sour sauce over low heat. At this time, dip it with chopsticks and taste it, and add sugar according to your own taste. amount or amount of vinegar

8. Put half a bowl of water in a bowl, add half a spoon of starch (just a little bit), make it thin, add it to the sweet and sour sauce, stir it with a spatula and boil it

9. At the same time, put the fried meat and pineapple chunks into the juice, turn off the heat, and slowly stir to coat the meat with syrup.
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