1. Prepare ingredients.
2. Cut the pineapple in half, draw a rectangle on the cut surface to dig out the flesh, and cut into pieces for later use.
3. Cut chicken breast into small pieces, add egg white, salt, cooking wine and ginger, mix well, and marinate for 10 minutes.
4. Coat the marinated chicken pieces evenly with starch, put them in a 60% hot oil pan, and fry them until they float and take out.
5. Re-fry with medium-high heat until golden brown.
6. Put a little Yuhuang peanut oil in the wok, add the green and red peppers, stir fry until the surface becomes soft and serve.
7. Pour in tomato sauce, appropriate amount of sugar, add fried chicken breast and stir fry, then add green and red pepper and pineapple, appropriate amount of water, stir fry over high heat.
8. Add water starch to thicken, drip a few drops of lemon juice, and finally put the pineapple sweet and sour pork into the pineapple shell.
