Pork tenderloin 200g

Pineapple 150g

Green pepper 1 piece

Red pepper 1 piece

Cooking oil 300ml (actual consumption 30ml)

Light soy sauce

A little black pepper

Proper amount of salt

A little starch

One egg

Proper amount of flour

3 tablespoons ketchup

2 tablespoons rice vinegar

Sugar 1 tablespoon

Clear water 100ml

Water starch 50ml

The method of pineapple ancient meat

1

Cut the tenderloin into 1.5cm square pieces, add light soy sauce 1 tablespoon (15ml), a little black pepper, 3g salt, 3g starch and oil 1 tablespoon (15ml) and marinate for 30min. Cut the pineapple into pieces about the size of meat. Cut the green and red peppers separately.

2

Add the beaten eggs to the marinated meat and mix well. Roll the meat in flour for a circle to make it stick to a layer of flour evenly. Put it in a sieve and shake off the excess powder. Fry in oil and medium fire for 3-5 minutes until cooked. Remove the drained oil for later use.

three

3 tablespoons of tomato sauce (45ml), 2 tablespoons of rice vinegar (30ml), light soy sauce 1 tablespoon (15ml), sugar 1 tablespoon, and clear water 100ml, and mix well to make juice. Water starch for use. Hot pot, no need to pour oil. Pour in the juice, boil over medium heat until it bubbles, pour in the water starch, mix well and cook until it is slightly sticky.

four

Pour in the meat, pineapple and green pepper, stir fry quickly, and hang the sticky juice evenly.

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