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

Pork gravy: 2g salt, pepper noodles 1g, eggs 1g, 3g cooking wine and 50g starch.

Sauce: 50g tomato sauce, 50g orange juice, 3g white sugar, 1g salt, 3g white vinegar and 50g clear water.

Cooking steps:

Step 1: Wash the tenderloin with clear water, change the knife and cut it into strips with thick fingers, then cut it into small pieces with your big fingers and put it in a plate for later use.

Step 2: Add 2g of salt, 1g of pepper noodles, 3g of cooking wine, 50g of starch and 50g of water into diced meat, stir well, grab it into paste and marinate it for about 20min.

Step 3: Clean the pineapple, cut it into diced pork, and cut the green pepper into pieces the size of a thumb cap. Cut them into any shapes and put them on a plate for later use.

Step 4: After the materials are ready, prepare the juice, put it in a small bowl in turn, including 50g tomato sauce, 50g orange juice (no need to put it), 3g sugar, 3g salt 1g, 3g white vinegar and 50g clear water, and mix well (if the color is light, put some soy sauce).

Step 5: Heat the wok, pour in about 300g, heat it for 6 minutes, turn to medium heat, put the tenderloin wrapped with starch into the wok one by one, and take it out after frying.

Step 6: Turn on the fire to 8 minutes, pour the fried tenderloin into the pot again and fry until golden brown, and take it out to control the oil for later use.

Step 7: Leave the bottom oil in the pot, pour the chopped garlic foam into the pot and stir-fry to get the fragrance, then pour the pineapple and green pepper blocks into the pot and stir-fry to get the pineapple flavor, and then pour the prepared seasoning juice to thicken.

Step 8: thicken the seasoning juice, pour the fried tenderloin into the pot and stir evenly, so that the tenderloin is wrapped in the seasoning juice, and then put it on a plate and take it out of the pot.