1. Thaw the chicken breast and remove the white fascia.
2. Cut the pineapple into pieces.
3. Put pepper, soy sauce and cooking wine on the chicken breast and start pickling, and cover it with plastic wrap. Marinate at least 1 hour.
4. Marinate the chicken breast, put an egg and mix well with 2 tablespoons of flour.
5. Boil the oil.
6. Fry the chicken breast on a low fire and put it on a plate for later use.
7. Put white vinegar, soy sauce, sugar and salt into a bowl and add half a bowl of water.
8, put a small amount of oil in the pot, pour in the fried chicken breast, stir fry a few times.
9. Pour in the pineapple pieces and stir fry together. When the pineapple is slightly soft, pour in the prepared juice, add a little tomato sauce and stir well.
10, finished product drawing.