1, cut tenderloin into cubes of 1.5cm, add 1 tbsp of soy sauce (15ml), a little black pepper, 3g of salt, 3g of starch, oil 1 tbsp (15ml), and marinate for 30 minutes. Cut the pineapple into pieces about the size of meat. Cut the green pepper and red pepper separately.

2, braised pork and beaten eggs, mix well. Roll the meat in the flour and let it stick to a layer of flour evenly. Put it in a sieve and shake off the excess powder. Fry in oil for 3-5 minutes until cooked. Take out the drained oil for later use.

3. 3 tbsps of tomato sauce (45ml), 2 tbsps of rice vinegar (30ml), soy sauce 1 tbsps (15ml), sugar 1 tbsps, water 100ml, and mix well to make juice. Water starch for use. Hot pot, no need to pour oil. Pour in the juice, cook over medium heat until bubbling, pour in water starch, mix well and cook until slightly sticky.

4. Pour in the meat, pineapple and green pepper and stir fry quickly, so that the juice will stick evenly.