tze char’s favourite ~ traditional sweet & sour pork ~ it’s guddddd 煮炒必点～真宗咕咾肉 ~ 好吃！

ingredients (serves 2-3)

200g lean pork, diced
100g pineapple, diced
1/2 red capsicum, chopped

seasoning
1/2 tsp salt
1 tsp chinese wine
1 tsp dark soy sauce
1/2 tsp ground pepper

30g egg, beaten
2 tbsp cornstarch + 1 tbsp cake flour

1 tsp minced garlic

sauce
1/2 rice bowl of water
1 tbsp corn starch water
1 tsp white vinegar
1 tbsp light soy sauce
1 tsp sugar
2 tbsp tomato sauce

食材（2-3人份）

猪瘦肉 200克，切丁儿
菠萝 100克，切丁儿
红灯笼椒 1/2颗，切块儿

调料
盐 1/2小匙
料酒 1小匙
老抽/酱油 1小匙
胡椒粉 1/2小匙

蛋液 30克，打散
粟粉 2大匙＋蛋糕粉 1大匙

蒜末 1小匙

酱汁
清水 1/2碗（米饭碗）
芡汁 1大匙
生抽 1大匙
白醋 1小匙
糖 1小匙
番茄酱 2大匙

Directions/做法

marinate pork for at least 20 mins
immerse pineapple dice with salt water ~ not stated in recipe (this helps to reduce the astringent taste)
after 20 mins, mix egg into pork, then add in corn starch and flour. mix well
猪肉加入调味料腌制自少 20分钟
菠萝块儿用盐水（食谱外）稍微浸泡以去除涩味儿
20分钟后，在腌制的猪肉块儿里加入蛋液，裹匀后加入粟粉和面粉。拌匀

in a saucepan, heat about 500g of oil to a 60% boil
you should get some medium bubbles when you immerse a chopstick
锅中将约 500克油烧热至 6成热
插入筷子应出现中形泡

place pork into oil and fry till it firms up a bit and is pale yellow
放入猪肉块儿炸至定型并微黄色

dish out
捞出

bring oil to a boil over high heat
转大火将锅中的油烧开

return pork to fry till deep golden colour
猪肉块儿回锅、炸至金黄色

remove and place on kitchen towel
捞出、沥干油份

with a bit of oil in wok, stir fry minced garlic till fragrant
锅底留点油，加入蒜末，爆香

add in vinegar, light soy sauce and water. bring sauce to a boil over high heat
加入醋、生抽和水，以大火将其煮开

add in pineapple followed by corn starch water. stir fry well
加入菠萝块儿和芡汁。略炒匀

add in pork
加入猪肉块儿

and finally add in capsicum
fry briefly, dish out and serve hot
最后加入红灯笼椒
略炒匀后即可上碟
趁热享用！

YUMMAYYYYYYY ~~~~~~
好吃哦～～～～