Pineappleis a delicious fruit that shouldn't be missed in summer, with plenty of juice and a tangy-sweet taste that stimulates the appetite. Generally, it is eaten raw, but pineapple can also be used in many other tasty dishes, such as this pineapple pork.Ribmeat does not feel greasy when eaten, making it a perfect match for the refreshing taste of pineapple, a summer appetizer.

　　 Ingredients:Details:

Riblean meat,Pineapple,Red bell pepper：

Seasonings: salt, cooking wine,soy sauce，white pepper powder,cornstarch,egg, dryflourgarlic,tomato saucesugar, whitevinegar;

Steps:

First, soak the pineapple in clear water for a while to remove its bitterness, then cut it into small pieces along with the red bell pepper;

Cut chicken into pieces.Riblean meat,soy sauceand whitepepper powder,mix well and marinate for about half an hour.

Next, mix the marinated meat pieces with beaten egg, then add cornstarch and dry flour to coat them.

Heat oil in a pot, fry the coated meat pieces until slightly golden, remove, and re-fry until golden brown before removing again.

In a pan with leftover oil, stir-fry minced garlic until fragrant, then add soy sauce,white vinegarand an appropriate amount of water, followed by tomato sauce and sugar. Bring to a boil over high heat.

Add the pineapple pieces and cook for a short time, mix in water starch until thickened, then return the meat pieces and stir-fry with red bell peppers until cooked through.

Tip:

The marinated lean meat can be directly coated with dry cornstarch before frying. However, do not use too much flour; shake off any excess after coating before frying. Adjust the amount of tomato sauce according to your taste preferences, as pineapple already has a tangy-sweet flavor and too much tomato sauce may make it overly sour.