1. Cut the pork into pieces (I cut it too small, so I should cut it bigger), add salt, sugar, wine and cornflour, mix well, and marinate for 15 minutes.

2. Cut green and red peppers into pieces, clean the appearance of apples, remove the core, cut into pieces with a hob, and soak them in light salt water to avoid oxidation and blackening.

3. Pour 2/3 bowls of flour into the salted pork.

4. Stir well, so that each piece of meat is stained with flour.

5. Put the oil in the pan, heat it to a high heat, put it in the pork fire and fry it 1 minute for setting, and then turn to low heat and fry it for 2~3 minutes (there is a lot of meat, but I don't want to use too much oil, so I fry it three times separately, and if the meat is big, the frying time should be slightly longer).

6. Drain the oil until the meat is cooled.

7. Re-heat the oil in the pot to a high heat, pour the meat into the boiling oil, fry it again with high heat 1 min, and drain the oil.

8. Mix vinegar, sugar, tomato sauce and water to make sweet and sour juice.

9. Leave the bottom oil in the pot, pour in the sweet and sour juice, and boil it on low heat.

10. Pour in green and red peppers and apples and mix well.

1 1. Pour in the drained meat and turn off the fire.

12. Stir quickly and evenly, and then serve.