1. Wash the pork and cut it into small pieces. If you are not afraid of fat, you can also use pork belly. In fact, it tastes better. Put the cut pieces of meat into a container, add cooking wine, salt, sugar and pepper, mix well and marinate for half an hour

2. Cut the pineapple into pieces and soak it in light salt water to prevent oxidation When the color changes, wash the green peppers and carrots and cut them into diagonal slices.

3. Crack an egg into the marinated meat and mix well, then add corn starch and mix well. This amount is not fixed. You can add starch in small amounts many times until there is no more egg. liquid until the meat is coated with a layer of starch paste.

4. Pour an appropriate amount of cooking oil into the pot and heat it until it is 80% hot. You can place a chopstick and it will bubble around. Then put the meat pieces into the oil pan one by one, being careful not to let the meat pieces stick together. After the surface changes color, take it out to control the oil. Increase the oil temperature in the pot again and fry the meat again. When the meat is golden and crispy, remove it and control the oil.

5. Put the sauce ingredients into a small bowl, mix well and set aside.

6. Sauce ingredients: 1 tablespoon light soy sauce, half tablespoon dark soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 2 tablespoons tomato sauce, half tablespoon cornstarch, and half a small bowl of water.

7. Leave a little base oil in the pot, add green pepper, carrot and pineapple and stir-fry until fragrant, then add the fried meat pieces into the pot, mix and stir-fry evenly.

8. Pour in the prepared sauce and stir-fry quickly until the ingredients are coated with the sauce and turn off the heat.