condiments

Pork tenderloin150g

Pineapple100g

condiments

sweet pepper

30 grams

Eggs (of hens)

1

condiment

salt

1?o'clock

soybean

1 spoon

Cooking wine

1?o'clock

starch

2 tablespoons

ketchup

2 tablespoons

refined sugar

2 tablespoons

white vinegar

1 tablespoon

vegetable oil

Proper amount

The method of pineapple ancient meat

1. Cut the meat into small pieces, strips or slices, then put it in a large bowl, add a little cooking wine and catch it evenly.

2. Add eggs and dried starch and mix well.

3. Let the meat be covered with starch paste, which is thicker and not easy to flow.

4. Add 1 tbsp vegetable oil and fry until cooked.

When cutting the meat, cut the pineapple into pieces as big as the meat, and cut the green pepper into triangular pieces.

6. When sizing the meat, pour the oil into the pan and heat it until the oil can float immediately after throwing out a piece of meat, and put the meat piece by piece into the oil pan.

7. Wait for the skin of the meat to harden before taking it out, wait for the oil temperature in the pot to heat up again, then put the meat in and fry it again, and then take it out when the skin of the meat becomes darker.

8. Heat the wok and put a little oil, then add tomato sauce and stir-fry the red oil.

9. Then add sugar to stir fry, then add vinegar, soy sauce and salt to stir fry until it is slightly thick, and then add a spoonful of cooking oil to stir fry evenly, so that the juice is red and bright.

10. Add pineapple and green pepper and mix well.

1 1. Add the fried meat, stir fry a few times, and then wrap the meat with tomato juice.