Sweet and sour fresh fruit grunt meat (pineapple grunt meat)

Cooking Instructions

1. Divide the tenderloin into 1cm cubes, cut the strawberries in half, the pineapple into small pieces, and the onion into small pieces for later use

   

2. The tenderloin is marinated with salt, cooking wine, eggs and flour

   

3. Adding eggs and flour can make the meat more fragrant and full

   

4. Grasp and marinate to taste

   

5. Add starch to scratch and rub round

   

6. Then turn on the oil pan at 150 degrees and fry the meat balls until they change color, and then the oil temperature rises to 180 degrees and re-fry them again to make them crispier.

   

7. Don't finish pouring the oil, leave a layer and pour in the onion to stir until fragrant

   

8. Stir-fry in the tomato sauce until fragrant, then add light soy sauce, sugar, white vinegar and two tablespoons of water and bring to a boil.

   

9. Add a little water starch to thicken, a little paste is fine, not too thick.

   

10. Add the fried tenderloin and strawberry and pineapple and stir-fry well

    

11. The refreshing and delicious slur meat is ready.