How do you make good goulash?

Pineapple Gourd Pork is a Cantonese specialty dish traditionally made with pancetta, and because modern people don't like too much sweetness and greasiness, Pang Chef uses tenderloin instead.

Raw materials

Tenderloin, pineapple, red pepper, colored pepper

Method of production:

1, first of all, the raw materials, the red pepper to the heart to remove, and then cut right into pieces, yellow colored pepper also cut into small pieces.

2, the tenderloin from the center of the slice, and then in the tenderloin above the cross knife, knife lines can not be too deep, the other side of the same way mustard knife, knife is in order to make the code taste more easy to taste, eat the meat is more tender.

3, and then cut the meat into long strips, and then cut into pieces of spare, the following to the meat code flavor, add salt 2 grams, pepper, cooking wine and mix well, marinate for 10 minutes or so, to do beets must be the bottom of the meat taste marinated through, so that the dishes can be more prominent flavor, sweet and not greasy.

4, the use of marinated meat time below the beginning of the blend of flavor sauce, bowl with salt 1 gram, 40 grams of sugar, 60 grams of white vinegar, 30 grams of ketchup, 20 grams of water, stirred evenly with a spoon standby.

5, the following began to make a thin paste, in the basin into an egg, add a little cornstarch mix into a thin paste, the marinated pork tenderloin into the basin and mix well, the role of adding thin paste is to make it easier for the meat to adhere to the powder, and then the tenderloin out of the meat, sticky layer of cornstarch, dipped in the cornstarch is to make the meat after deep-frying more crispy.

6, the following began to make on the fire, the pot on the fire with the right amount of vegetable oil, high heat, oil temperature to 160 degrees, under the tenderloin frying, with a spoon to push the tenderloin, so that it is heated evenly.

7, deep-fried pork tenderloin yellowish mature, floating phenomenon in the oil can be fished out, and then into the pot of heavy oil, heavy oil temperature of about 7 into the pot of frying about 5 seconds to pour out the oil control, the above frying steps to ensure that the meat is cooked through, deep-fried to the crispy effect.

8, net pot on the fire, add a little bit of oil, pour into the blended flavor sauce, with a spoon constantly stirring, so that the sugar quickly melted, and then into the colorful pepper pieces, and then thickened with water thickening to the soup, a little thickening can be, and then the tenderloin, pineapple into the pot and stir-fry evenly can be out of the pot.

Tips:

1, pineapple should not be put into too early, preheating is easy to taste

2, production of goulash meat is mainly deep-fried meat, to fry the meat through the deep-fried crispy, into the pot and stir fry evenly, the flavor of the juice should not be too much! More, on the table to ensure that the meat crispy effect.

3. If the family needs to mix rice, increase the amount of flavor sauce appropriately.