1. Ingredients: 300g pork tenderloin, 50g fresh pineapple, 1/2 green bell pepper, 1/2 red bell pepper, 1 egg, 2 teaspoons garlic (10g), 1 tablespoon light soy sauce (15ml), 2 teaspoons yellow wine (10ml), 1/2 teaspoon salt (3g), 1 tablespoon cornstarch (15g), 2 tablespoons white vinegar (30ml), 3 tablespoons ketchup (45g), 1 tablespoon sugar (15g), 500ml oil (consume 30ml), 1/2 teaspoon white pepper, 1 bowl of dry flour (1g). tablespoon (15g), 500ml oil (30ml), 1/2 teaspoon (3g) white pepper, 1 bowl of dry flour.

2: Wash the pork loin and cut into 2cm wide strips, then into 3cm long pieces. Pineapple cut into squares of equal volume.

3. Put the meat into a bowl, season with soy sauce (1/2 tablespoon, 8ml), white pepper, yellow wine and salt, mix well and marinate for 10 minutes.

4: Beat the egg well and pour it into the bowl of marinated meat, so that each piece of meat is well coated with the egg mixture. Put the coated meat into the flour, rubbing and kneading with your hands, so that the surface of the meat is dry and all coated with flour.

5: Sift the meat through a sieve to remove any excess flour and set aside.

6: Heat a deep fryer over high heat, pour in the oil, and cook until it reaches 50 percent (hot but not smoking), then fry the meat until lightly browned, about 3 minutes, then remove from the pan through a strainer to drain. Heat the frying pan over high heat, and when it is 90% hot (with visible smoke above the oil), add the meat again, and deep-fry over high heat for about 1 minute, until golden brown and remove from the pan.

7: Heat the oil in a frying pan (1 tablespoon, 15 ml), add the garlic, green pepper flakes and red pepper flakes, and sauté for a few minutes. Add white vinegar, soy sauce (another 1/2 tablespoon, 8 ml), tomato paste, sugar, and ? cup of water, and bring to a boil over high heat, stirring frequently to avoid burning.

8. Finally, mix in the water starch, and when the sauce is thick and gelatinous, add in the fried meat and pineapple pieces, and mix well.