First, choose a good tenderloin, because I don’t like fatty meat, cut it into pieces, and marinate it with starch and egg white.

Slice green pepper and pineapple into thin strips and surround the plate.

Tomato paste, white vinegar, sugar, cooking wine, and salt are mixed into sweet and sour juice.

Coat the marinated meat in flour, fry in hot oil until slightly brown, remove and set aside.

Leave a little oil in the pot, add the fried meat pieces and sweet and sour sauce again, stir-fry well and set aside.

Pour a small bowl of water into the pot, pour a large amount of white sugar, it must be a large amount, bring it to a boil over high heat, then reduce the heat to low and simmer until it becomes yellow and thick like honey.

Then, it is warmed by a small fire.

Carefully coat the meat pieces with syrup piece by piece, and then immediately throw them into the ice cubes. As the outer layer of syrup is cold, it will immediately form a transparent sugar coating, which is now a "crystal".

After it finally turns into "crystal", just put it on the plate with shredded green pepper and pineapple.

The cooking method of this dish is different from the ordinary sweet and sour pork. The technique is delicate. The pineapple and green pepper are only used for decoration. Since the outer layer is coated with sugar, there is no need to add too much sugar when making the sweet and sour sauce.