1. Cut the pork into thick slices about 0.7 cm thick, cut the chili and pineapple into triangles, smash the ginger and garlic, and cut the green onion into sections
2. Add salt, pepper, chicken essence, and cooking wine to the pork, mix well, marinate for flavor
3. Add eggs and mix well
4. Coated with dry starch
5. Mix white vinegar, ketchup, sugar, salt, and pepper into a flavored sauce
6. Put the meat slices coated with dry starch into the pot one by one and fry them over medium-high heat
7. Deep-fry the meat slices until they are 80% mature and take them out, then re-fry them with 80% hot oil.
8. Leave the bottom oil in the pot and sauté the ginger, shallot and garlic, add the green and red peppers and fry until cooked
9. Pour in the tuned sauce
10. After collecting the juice's moisture content to 60%, thicken the starch with a little water
11. Add the fried pork and pineapple chunks soaked in brine, and stir-fry evenly over high heat
12. Serving
Tips:1. The color of pineapple sweet and sour pork should not be too dark, preferably pink.
2. After the vegetables are finished, the gorgon juice should not be too much. It is best to leave only a small amount of red oil in the plate after the gorgon juice wraps the meat evenly.
