1. Wash the pork and cut it into small pieces. If you are not afraid of fat, you can also use pork belly, which actually tastes better. Put the cut meat into a container, add cooking wine, salt, sugar and pepper, mix well and marinate for half an hour

2. Cut the pineapple into pieces and soak it in light salt water to prevent oxidation and discoloration. Wash the green pepper and carrot separately and cut the oblique slices.

3. Beat an egg into the marinated meat and mix well, then add corn starch and mix well. This amount is not fixed. You can add starch several times until there is no egg liquid and the meat is covered with a layer of starch slurry.

4. Pour a proper amount of cooking oil into the pot and heat it to 8%. You can put a chopstick and bubble around it. Then put the meat pieces into the oil pan one by one, and be careful not to let the meat pieces stick together. Remove the oil control after the surface changes color, raise the oil temperature in the pot again, fry the meat again, and remove the oil control after the meat is golden and crisp.

5. put the sauce ingredients in a small bowl, mix and stir evenly for later use. Sauce ingredients: 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon tomato sauce, 2 tablespoons corn starch, 1 tablespoon water and 1/2 small bowl

6. Leave a little base oil in the pot, add green pepper, carrot and pineapple to stir-fry until fragrant, and then put the fried meat into the pot and stir-fry evenly

7. Pour in the prepared sauce, stir-fry quickly until the ingredients are covered with the sauce, and turn off the heat

8. A sweet and sour appetizing pineapple goo.