Ingredients: pork tenderloin 200g pineapple 1 50g green pepper 1 red pepper1piece.

Seasoning: 300 ml salad oil, 2 tablespoons pepper (black), a little salt, 3 grams starch, 3 grams eggs 1 wheat flour? Appropriate amount of tomato sauce 3 tablespoons rice vinegar 2 tablespoons white sugar10g water100ml water starch 50ml.

Production step

1. Slice tenderloin 1.5cm square, add light soy sauce 1 spoon (15ml), a little black pepper, 3g salt, 3g starch, and oil 1 spoon (15ml) and marinate for 30 minutes. 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.

3. 3 tbsps of tomato sauce (45ml), 2 tbsps of rice vinegar (30ml), light soy sauce 1 tbsps (15ml), sugar 1 tbsps (10g), and clear water 100ml, and mix well to obtain 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.

4. Pour in the meat, pineapple and green pepper and stir fry quickly, so that it can be evenly hung with sticky juice.