Chopping pan

1.

Peel and halve the pineapple, cut out the stalk, cut the pulp into bite-sized pieces. Clean and wash the spring onions and cut into long pieces. Briefly blanch in boiling salted water, then drain.

2.

Peel and finely chop the ginger. Clean and finely chop the chili peppers. Heat oil in a pan. Sauté the ginger and chilli in it, remove again. Add the minced meat and fry vigorously while turning.

3.

Season with salt and pepper. Fry the pineapple pieces as well. Mix in the spring onions, season again to taste. Put the crème fraîche on top. Add the ginger-chilli mixture. Serve sprinkled with paprika.