1. Cut the pineapple into small pieces and soak it in light salt water; Wash green pepper and red pepper, remove pedicels and slice. 2. Wash tenderloin, remove tendons, cut into small pieces, add cooking wine, black pepper and a little salt, and marinate for 15 minutes. 3. Wrap the meat evenly with a layer of starch paste. Heat the oil in the pot to 60% heat, fry the meat slices in the pot until the surface of the meat slices is slightly yellow, and take out the oil control. 4. Pour the fried meat into the high-temperature oil pan again and fry until golden brown.

1. Cut the pineapple into small pieces and soak it in light salt water; Wash green pepper and red pepper, remove pedicels and slice.

2. Wash tenderloin, remove tendons, cut into small pieces, add cooking wine, black pepper and a little salt, and marinate for about 15 minutes.

3. Hang the pulp on the sliced meat and evenly wrap it with a layer of starch paste. Heat the pan to 60% heat with oil. Fry the sliced meat in the pan, and the surface of the sliced meat will turn slightly yellow. Remove and control the oil.

4. Pour the fried meat into the high-temperature oil pan again and fry it again. When the surface color of the meat is golden yellow, remove it quickly and control the oil.

5. Take a small bowl, add tomato sauce, white vinegar, sugar, salt, cooking wine and water starch to make juice.

6. Add a little oil to the pot and add ginger and garlic to saute. Pour in the fried meat, pineapple and green pepper, stir fry quickly, add the sauce and stir fry until the ingredients are evenly wrapped, and sprinkle with chopped coriander.