xiaobai38

First of all, a good selection of tenderloin, because I don't like to eat fat meat, cut into pieces, marinate with starch, egg.

Green pepper, pineapple cut filaments rolling edge.

Tomato sauce, vinegar, sugar, cooking wine, salt, tune into a sweet and sour sauce.

Marinated meat wrapped in flour, into the hot pan fried to yellowish, drain and set aside.

The pot to stay a little oil, back into the fried meat and sweet and sour sauce, stir well, standby.

A small bowl of water poured into the pot injection, large amounts of sugar, is a large, fire to boil, turn a small fire boil boiled syrup, yellow, thick like honey on it. Then, both the small fire temperature.

The meat carefully a piece of sticky syrup, then immediately thrown into the ice, since the outer layer of syrup by cold, immediately formed a transparent glaze, namely" crystal".

Finally into" crystal", and bell pepper and pineapple wires can transfer to a plate.

This dish approach is different from the general meat grunt, manual fine, pineapple and bell pepper is used only for decoration, as the outer layer wrapped sugar, so, in sweet and sour sauce without putting too much sugar. Therefore, Gollum meat tastes sweet acid, shell cold heart is hot, but, I didn't make the juice in meat and sugar shell between flow. Also hope the master to advise!