菠蘿咕嚕肉 Sweet and Sour Pork with Pineapple

[Ho Kwok Leung]

簡介
菠萝咕咾肉又称咕噜肉，是广东的一道特色传统名菜，属于粤菜，以菠萝及猪肉煮成。
菠萝咕咾肉作为欧美人士最熟悉的中国菜之一，常见于中国以外的唐人街的餐馆。

Sweet and Sour Pork with Pineapple, also known as Sweet and Sour Pork, is a traditional Guangdong specialty dish. It is a Cantonese dish made with pineapple and pork. As one of the most familiar Chinese dishes to Europeans and Americans, Sweet and Sour Pork with Pineapple is commonly found in restaurants in Chinatowns outside of China.


食材
黑毛豬梅花肉 200g
水果：菠蘿/蘋果/士多啤梨/葡萄等等..甜酸的水果
洋蔥
青甜椒 (可選擇)
紅甜椒 (可選擇)

(可選擇) 可按個人喜好選擇

調料
自家製糖醋汁 （請參考我之前發佈的糖醋汁製作文章和視頻）
濕馬鈴薯澱粉

醃製調料
鹽 1g
雞蛋（紅肉用蛋黃，白肉用蛋白，家裏可以不用這樣講究）
濕馬鈴薯澱粉 （濕生粉可以令肉類滑一點）
料酒 （除異味作用）
胡椒粉 (去除异味）

上漿
雞蛋
馬鈴薯澱粉
或
蛋白漿


勾獻
包獻
食完盤底沒有大量油和芡汁為上等

烹飪方法
1.
首先把梅花肉的肥肉去除，切一塊塊，加入盐，料酒，鸡蛋，馬鈴薯澱粉，胡椒粉醃製
青紅椒切角，洋蔥切角，菠蘿切角
2.
燒熱油八至九成油溫，梅花肉上漿。炸至熟透。
放入洋蔥，青紅椒炸至青紅椒起虎皮形狀。
3.
鑊裏加入自家製糖醋汁，濕馬鈴薯澱粉，勾芡。
放入菠蘿煮一下，最後關火放入咕嚕肉，青紅椒，洋蔥。
把糖醋汁撈到包住咕嚕肉就可以起菜，如果開火的話會令到咕嚕肉不脆。

烹飪解說
咕嚕肉要翻炸兩次，這樣比較脆。
上雞蛋槳時候要放馬鈴薯定粉到咕嚕肉哪裏，這樣雞蛋才可以包實咕嚕肉，
然後才上馬鈴薯澱粉，去炸的時候就不容易發生甩粉的情況
For more information please go to my website
Hokwokleung.com

Ingredients
Black Pork Plum Pork 200g
Fruit: pineapple/apple/strawberry/grape, etc.. sweet and sour fruits
onion
Green bell pepper (optional)
red bell pepper (optional)

(Optional) Can be chosen according to personal preference

seasoning
Homemade sweet and sour sauce (please refer to my previous sweet and sour sauce making articles and videos)
wet potato starch

pickling seasoning
salt 1g
Eggs (use egg yolks for red meat and egg whites for white meat, you don’t need to be so particular at home)
Wet potato starch (wet cornstarch can make meat a little smoother)
Cooking wine (deodorizing effect)
Pepper (to remove odor)

Sizing
egg
potato starch
or
Protein paste


offer
Bao Xian
If there is not a lot of oil and gravy on the bottom of the plate after eating, it is considered superior.

cooking method
1.
First, remove the fat from the plum blossom pork, cut it into pieces, add salt, cooking wine, eggs, potato starch, and pepper to marinate
Cut green and red peppers into corners, cut onions into corners, and cut pineapple into corners
2.
Heat oil to 80% to 90% temperature and sizing the plum blossom meat. Fry until cooked through.
Add onions, green and red peppers and fry until the green and red peppers take the shape of tiger skin.
3.
Add homemade sweet and sour sauce and wet potato starch to the wok to thicken the sauce.
Add the pineapple and cook for a while, then turn off the heat and add the sweet and sour pork, green and red peppers, and onions.
Dredge the sweet and sour sauce until it covers the sweet and sour pork. If you turn the heat on, the sweet and sour pork will not be crispy.

Cooking commentary
The sweet and sour pork needs to be flipped twice to make it crispier.
When putting the egg on the paddle, put the potato flour into the sweet and sour pork, so that the egg can fully cover the sweet and sour pork.
Then add the potato starch, so it won’t easily fall off when frying.
For more information please go to my website
Hokwokleung.com

[Ho Kwok Leung]

另外咕噜肉可以加入吉时粉在上粉的时候。
加吉士粉会令到咕噜肉更加脆。
太耐冇做我都唔记得。