1. Cut the pork into 1.5cm square pieces.
2. Add 1 tablespoon (15ml) of light soy sauce, a little black pepper, 3g salt, 3g starch, 1 tablespoon (15ml) oil and marinate for 30 minutes.
3. Cut pineapple and radish into pieces the size of meat. Slice garlic.
4. Beat the eggs and set aside.
5. Add beaten eggs to the marinated meat and mix well.
6. Roll the chunks of meat in the flour.
7. Make it evenly stick a layer of flour. Put it in a sieve and shake off the excess powder.
8. Fry the meat over medium heat for 3-5 minutes until it is mature and remove. After heating the oil on a high heat, fry the meat until golden brown to make the surface crispy.
9. Remove and drain the oil for later use.
10. 3 tablespoons (45ml) of tomato paste, 1 tablespoon (15ml) of light soy sauce, 1 tablespoon (10g) of sugar, 100ml of water, mix thoroughly to make a juice for later use. Water starch is reserved. Heat the pan without pouring oil. Pour in the sauce, bring to a boil on medium heat until bubbling, pour in the water starch, mix well, and boil until slightly thick.
11. Pour in the meat, pineapple, and radish and stir-fry quickly, so that the sticky sauce is evenly covered.
12. Now it's loaded!
Tips:When frying the meat, the first time you can open the medium-low heat and fry slowly until cooked. After all of them are fished out, you can re-open the fire and quickly fry them again, so that the meat will be crisper. This dish is sweet and sour and has a pineapple aroma, which is very delicious.
