Ingredients: half a pineapple, 250g pork tenderloin, green pepper 1 piece, sweet pepper 1 piece.

Accessories: 2g of salt, 2g of pepper noodles 1 g, 3g of egg 1 piece, 3g of cooking wine, 50g of starch, 50g of tomato sauce, 50g of orange juice, 3g of sugar, 3g of salt 1 g, 3g of white vinegar and 50g of clear water.

1, clean the tenderloin with water, change the knife and cut it into strips with thick fingers, and then cut it into small pieces with big fingers and put it on the plate for later use.

2. Add 2g of salt, 3g of pepper noodles 1 g, 3g of cooking wine, 50g of starch and 50g of clear water into the diced pork, stir well, grab a paste and marinate for about 20 minutes.

3. Clean the pineapple, cut it into dices like pork, cut the green and red peppers into thumb-cap-sized pieces, cut the shape casually, and then put it on a plate for later use.

4. After the materials are prepared, start to prepare the juice, take a small bowl and put it in turn, 50 grams of tomato sauce, 50 grams of orange juice (no need to put it), 3 grams of sugar, 3 grams of salt 1 gram, 3 grams of white vinegar, and 50 grams of water, and mix well (if the color is lighter, you can put some soy sauce).

5. Heat the wok and pour in about 300 grams. Heat it to 6 minutes and turn it into medium heat. Put the tenderloin wrapped in starch into the wok one by one, fry it and take it out.

6. Turn on a large fire until it is 8 minutes hot. Pour the fried tenderloin into the pot again and fry it into golden brown. Take it out and control the oil for later use.

7. Leave the bottom oil in the pot, pour the chopped spare garlic foam into the pot and stir-fry the fragrance, then pour the pineapple and green and red pepper pieces into it and stir-fry them until they are raw, stir-fry the pineapple flavor, and then pour in the prepared seasoning juice to thicken them.

8. Thicken the seasoning juice, pour the fried tenderloin into the pan and stir well, so that the tenderloin is wrapped in seasoning juice and then put on a plate and serve!