Ingredients: a piece of pork belly, half a pineapple

Accessories: three tablespoons of tomato sauce, a small spoonful of white vinegar, a little sugar, an appropriate amount of salt, an egg, an appropriate amount of flour, water starch A small spoon, two slices of ginger

Specific steps:

1. It is best to choose pork belly that is evenly fat and lean, so that the cuts are about the same size, otherwise they will be different in size when fried Some were raw and a little undercooked. Peel the pork belly and put it in the refrigerator for a while. It must be flat and not completely frozen.

2. Put the pork belly that has been slightly frozen in the refrigerator to make it easier to cut into thin slices. Put the pork belly into a bowl, add salt and ginger and marinate for a while. The amount of salt depends on the amount of meat, just add flavor to the meat.

3. Beat the eggs and put in the meat slices for sizing. In fact, it is generally better to use egg white alone.

4. Throw the pork belly coated with egg liquid into the flour so that the pork belly is evenly coated.

5. A plate full of dressed meat slices is ready for the frying pan. You can also bake it in flour and fry it at the same time.

6. After the oil pan is hot, turn to low heat and fry the meat. Drain the oil and take it out after frying for about five minutes. Remember to wait until the oil pan is hot before frying on low heat for the first time.

7. Turn the oil pan to medium heat, add the fried meat and continue to fry again.

8. At this point, the pork belly is basically fried into meat balls. When the color is golden, you can take it out and set aside.

9. Heat up a little oil in a separate pan, turn to low heat and add tomato paste, sugar and a little white vinegar. Dissolve the starch in a small bowl with water and pour it into the pan.

10. Pour the pineapple chunks and meat balls into the pot and coat them evenly with the sauce. It is ready to serve. At this time, you can turn up the heat and stir-fry until evenly mixed.