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鳳梨咕咾肉



材料:

梅花肉200公克
鳳梨150公克
青椒20公克
紅椒半條
太白粉適量
蒜1/2茶匙

調味料:

白醋100公克
糖120公克
蕃茄醬2大匙
鹽1/4茶匙

醃料:

鹽1/2茶匙
太白粉1大匙
紹興酒1/2茶匙
糖少許
蛋液2大匙

作法:

 1.將梅花肉切成1公分厚片,加入所有的醃料後,靜置15分鐘。
 2.鳳梨切片;青椒去籽切片;紅椒切片,備用。
 3.作法1的梅花肉片醃好後,放入太白粉裡均勻裹上粉。
 4.取鍋倒入2大碗油,以約180℃燒熱,放入作法3醃好的肉片,以小火炸3分鐘,轉大火再炸半分鐘後撈出。
 5.用作法4炸完梅花肉片的原鍋,放入蒜與作法2的鳳梨片、青椒片與紅椒片,以小火略炒,接著加入所有的調味料拌炒均勻。
 6.待作法5煮滾時,放入作法4略炸的肉片,以大火翻炒半分鐘即可。

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