Pork in sweet and sour sauce

Description

Hi. I finally found, tested and want to share with You the recipe of pork in sweet and sour sauce, which I finally liked. Thank you Komrad Dejur\'y

Ingredients

Pork

400 g
Pepper

4 piece
Pineapple
Starch
Soy sauce

1 Tbsp
Vinegar

2 Tbsp
Sugar

3 Tbsp
Ketchup

3 Tbsp
Yolk egg

1 piece
Vegetable oil
Ginger
Salt

Cooking

I have been looking for the recipe for the meat, which once ate in a small restaurant of Chinese cuisine. Finally, found. Again I noticed immediately that all of Your options for this recipe are the most correct, don't worry. Get acquainted with the products:

So there you go. Meat pulled out, dried. Now it is small. We will cut him to pieces. Approximately one centimeter side. The pieces it is advisable to do the same and neat.

- Start marinating meat. Add to the bowl of meat yolk, soy sauce, about a tablespoon of starch, one tablespoon water and salt to ready-made was overly sweet. Mix and leave to marinate at least half an hour. I marinated an hour and a half.

As usual, that all in the cooking process was at hand, prepare all the supplements for sauce(sugar, vinegar, ketchup, ginger) - put them in bowls. - Cut the pepper. Approximately the same size pieces as cut meat. Don't forget about membrane.

- So, we assume that the time has come. - Put in a bowl of starch, and roll the meat. Shake off any excess starch.

- Start mitrofaniy. Get the dishes for this case. I have a "veteran" and a special sharpened mesh. - Heat oil. About 190S. - Fry briefly and in small portions. My grid was placed about 4-5 pieces. Yes it is a little, but do not stick together. Fry until a beautiful light Golden color. This is about 40 seconds up to a minute. It all depends on the temperature and number of pieces. Do not put too much. - Take out the meat and gently lay on paper towels or a lattice, so that the glass excess oil. Now a subtlety - the oil in the casserole is reheated to the same temperature and again, repeatedly, very quickly fry the meat pieces. This double frying makes the meat crispy outside and juicy and soft inside.

- Now the turn sauce. Heat in a wok with a little oil and quickly fry the slit thin julienne ginger.

- Now add the peppers and while stirring cook until then, until a bit of sizzle.

- Add the pineapple and stir, cook for another minute.

Now do it quickly in 3 steps. - Pour the vinegar, stir, sprinkle with sugar, stir, add the tomato ketchup - mix.

- Dilute a teaspoon of starch with the same amount of water, stir and thicken the sauce. - Pour the meat into the wok, carefully stir and remove from heat. Oh, I almost forgot. Dejur advised: that meat look glossy, add the butter, a few tbsp, in which cooked meat.

- Served as a separate dish or with rice. Bon appetit. From Odessa with carrots, Sconces...............,

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