1

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

2

Marinate the meat with the beaten egg and mix well. Roll the meat in flour to coat evenly. Place in a sieve and shake off the excess flour. Deep fry in oil over medium heat for 3-5 minutes until well done. Remove from the oil and set aside.

3

3 tablespoons (45 ml) tomato paste, 2 tablespoons (30 ml) rice vinegar, 1 tablespoon (15 ml) light soy sauce, 1 tablespoon (10 g) sugar, 100 ml water, mix well to make a sauce. Prepare water starch. Heat a wok without oil. Pour in the sauce, bring to a boil over medium heat until bubbling, then pour in the water starch, mix well, and simmer until slightly thickened.

4

Pour in the meat, pineapple, green and red bell peppers and stir-fry quickly to coat evenly with the sticky sauce.

5

Tips: 1, like to eat spicy, can be used in my picture of the chili, do not like spicy, can be used to vegetable pepper. Meat should be marinated for a while in advance, so that hanging batter fried meat more flavorful, and tender. 2, fried meat, the first time you can open the medium-low heat and slowly fried until cooked. After all fish out, you can open a new high fire quickly fry again, so that the meat is more crispy. 3, and finally quickly stir fry evenly immediately out of the pot. So that the meat can hang on the sauce, and still crispy. Pineapple can also keep fresh.

6

This dish is sweet and sour, more pineapple aroma, very delicious.