1. Cut the pork into thick slices about 0.7 cm thick, cut the chili and pineapple into triangular pieces, 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, and 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. Fry the meat slices until they are 80% mature and remove them, and 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 salt water, and stir-fry evenly over high heat.
12. Take out the pot and serve on the plate.
13. Appreciation of the finished picture.
14. Appreciation of the finished picture.
15. Appreciation of the finished picture.
Tips:The color of pineapple sweet and sour pork should not be too dark, preferably pink.
