Ingredients: pineapple

Exercise:

1. Cut the tenderloin into small pieces, add half a spoonful of salt, one spoonful of starch, one spoonful of cooking wine, one spoonful of soy sauce, half a spoonful of oil, an appropriate amount of oil and an egg, and marinate for 40 minutes;

2. Prepare juice: 3-4 tablespoons of Timon pineapple tomato sauce, 2 tablespoons of vinegar, 2-3 tablespoons of white sugar, and half a bowl of water, and stir well;

3. Wrap the marinated tenderloin with starch, put it in an oil pan and fry it slowly with low fire (put a wooden chopstick in the oil, dense bubbles indicate that it can be fried), fry it until the surface is golden yellow, take it out, pour it into the tenderloin and fry it again for 30 seconds after the oil temperature rises, and take it out for later use;

4, pour a little oil into the pot, pour in green pepper and red pepper and stir fry until broken. It tastes just as good. Pour in the prepared juice and cook until it bubbles, then stir-fry the fried tenderloin so that each tenderloin can be wrapped in sauce.