1. Stand the pineapple upright, cut it from13 of the pineapple, and don't damage the head of the pineapple. Use the remaining 2/3 sections as containers, gently dig out the pineapple pulp, soak it in light salt water for 15 minutes, and then cut it into cubes for use.

2. Dice the onion, dice the bell pepper, beat the eggs into the bowl, and add a little oyster sauce to break up for later use.

3. Put the right amount of oil in the hot pot. When the fire heats the oil to 80% heat, pour in the egg liquid and crush it quickly with a shovel. The eggs are ripe. Take them out. Add raw peanuts, fry for about 1 min until crisp, and take out.

4. Pour 1 tablespoon of oil into a hot pot, add green beans, chopped green onion, shrimp and sweet pepper and stir-fry for a while, add white rice, scrambled eggs and diced pineapple, finally add seasoning and stir-fry evenly, then put into a pineapple cup and sprinkle with peanuts.