Pineapple Lamb
Stir-fry pineapple with battered, deep-fried lamb for a sweet-and-sour flavor that stimulates the appetite and supports digestion.
Ingredients
Pineapple (peeled, cored, cut into 1 cm thick, 2.5 cm wide cubes)
200g
Lamb (cut into small cubes, marinated with salt, pepper, wine, starch)
300g
Green pepper (cut into cubes same size as meat)
2
Egg
half
Wood ear mushroom (soaked)
some
Flour (mixed with egg, starch, water to make batter)
appropriate
Tomato sauce (for seasoning sauce)
appropriate
Seasonings (salt, pepper, wine, vinegar, starch, sugar, cooking oil)
appropriate
Instructions
1
Step 1
Cut the lamb into small cubes, peel and core the pineapple and cut into 1 cm thick, 2.5 cm wide cubes, and cut the green pepper into cubes of the same size. Soak the wood ear mushrooms in water.
2
Step 2
Sprinkle a small amount of salt and pepper on the meat cubes, then add wine and a little starch, mix well, and marinate.
3
Step 3
Mix egg, starch, flour, and water to make batter. Dip the meat cubes in the batter, then fry in warm oil until golden brown, then remove.
4
Step 4
Combine 1 spoon of salt, 3 spoons of sugar, 6 spoons of vinegar, 1 spoon of cooking wine, 4 spoons of tomato sauce with starch and an appropriate amount of water to make the sauce.
5
Step 5
Heat oil in a wok, stir-fry green pepper slices briefly and set aside. Then stir-fry pineapple and wood ear mushrooms, add the sauce, bring to a boil, then add the fried meat cubes and green pepper slices, and serve.
