Pineapple Sweet and sour pork

1. Cut 1/3 of the entire pineapple and carefully dig out the pineapple flesh

2. Cut thick slices and soak them in diluted salt water for a moment

3. Remove the seeds and cut the red pepper into pieces

4. Cut green peppers into small pieces after removing seeds

5. Cut the tenderloin into approximately 2cm thick slices, pat them loose with the blade, and then lightly chop with the back of the blade to make the meat soft and fluffy

6. Cut evenly into small pieces

7. Add ginger, cooking wine, egg white, dry starch, white pepper, and a little salt to mix and marinate for a moment

8. Mix flour with a small amount of dry starch, take a piece of meat and evenly coat it with flour, shake off any remaining flour

9. Heat the oil slightly and fry the meat until it turns slightly yellow. Remove from the pan

10. Turn to medium heat, heat the oil to about 70% heat, then add the meat and fry until golden brown. Remove and drain the oil

11. Tomato sauce, light soy sauce, vinegar, sugar, an appropriate amount of salt, and a small amount of water. Mix well

12. Leave the bottom oil in the pot, add seasoning and bring to a boil over high heat

13. Add green and red peppers and stir fry pineapple

14. Quickly stir fry the meat pieces to taste, and collect the concentrated soup

15. Simply put it into the hollowed out pineapple