Accessories: three tablespoons of tomato sauce, one teaspoon of white vinegar, a little sugar, an appropriate amount of salt, one egg, an appropriate amount of flour, one teaspoon of water starch and two slices of ginger.

Specific steps:

1, it is best to choose pork belly with a uniform fat, so that the cut pieces are about the same size, otherwise some of them are raw and a little undercooked when fried in different sizes. After peeling the pork belly, put it in the refrigerator and freeze it for a while. It must be flat and not completely frozen.

2. Pork belly slightly frozen in the refrigerator will be more convenient to cut into thin slices. Put the pork belly in a bowl and marinate it with salt and ginger for a while. The amount of salt depends on the amount of meat, just taste the meat.

3, the eggs are scattered, and the meat slices are starched. In fact, it is generally better to use egg white alone.

4. Throw the pork belly coated with egg liquid into the flour, so that the pork belly is evenly covered.

5, code a plate full of dressed meat slices, ready to go to the oil pan. You can also fry while wrapping powder.

6. After the oil pan is hot, turn to low fire and fry the meat. After frying for about five minutes, drain the oil and remove it. Remember to wait until the oil pan is hot and fry it on low fire for the first time.

7. Turn the oil pan to medium heat, add the fried meat and continue to fry it again.

8, this pork belly is basically fried into a meat ball, and the color can be fished out for use when it is golden.

9, another oil pan, put a little base oil in the pan to heat, turn to low heat and add ketchup, sugar and a little white vinegar, water starch in a small bowl and pour it into the pot.

10, pour the pineapple pieces and meatballs into the pot, evenly wrap them in sauce, and you can go out of the pot. At this time, you can turn on the fire and stir fry.