Materials

pork

Pineapple

egg

Cherry tomato

Green pepper

ketchup

white vinegar

Salt

Cornstarch

sugar

cooking wine

Cut the pork into small cubes and put into a large bowl

Add 1 teaspoons of salt

Add 1 tsp cornstarch

Add 1 small spoonfuls of cooking wine, stir evenly, and marinate for 15 minutes

Cut the pineapple into small pieces, soak in light salt water for 10 minutes and remove

Cut small tomatoes and green peppers into small pieces and set aside

An egg is cracked into the marinated meat

Add 2 tablespoons cornstarch (I used cornstarch)

Stir evenly so that each piece of meat is coated with paste without any excess egg liquid. If you feel that the paste is not thick enough, you can add more cornstarch. The ideal paste state is: all the paste sticks to the meat and there is no excess. egg liquid

Pour oil into the pot and heat it to 80% heat. Add the meat piece by piece and fry over medium heat until it is set, then turn to low heat and fry until cooked through.

Drain the oil

After the meat has cooled down, heat the oil pan again, pour in the meat and fry over high heat for 1 minutes, remove and drain.

Pour out the oil in the pot, pour the tomato paste, white vinegar, and sugar into the pot, add a little salt, pour in the water starch, and bring to a boil over low heat to make a sweet and sour juice (the sour and sweetness depends on your own taste, if it feels too sweet) Just add some white vinegar, if it feels too sour, add some sugar)

Pour in the pineapple, cherry tomatoes, and green peppers, stir well, and turn off the heat.

Pour in the fried and cooled meat

Stir quickly and mix evenly so that each piece of meat is coated with the sweet and sour sauce.

Tips

1. When frying the meat, fry it twice. The first time, put it in the pot over medium heat. After it is set, turn to low heat and fry it until done;

2. Remove the meat and let it cool down. Heat the oil pan again, pour the meat in and fry again over high heat to make the meat crispy;

3. After the sweet and sour sauce is cooked, turn off the heat and then pour in the meat. Quickly spread it evenly so that each piece of meat is coated in the sweet and sour sauce and put it on the plate immediately.