1. Cut the whole pineapple into one-third place, carefully dig out the pineapple flesh
2. Cut thick slices and soak in light salt water for a while
3. Red pepper seeded and cut into pieces
4. Green pepper seeded and cut into pieces
5. Cut the tenderloin into 2cm thick slices, pat loosely with the knife surface, and then lightly chop with the back of the knife to make the meat soft
6. Cut into equal pieces
7. Add ginger, cooking wine, egg white, dry starch, white pepper, a pinch of salt, and marinate for a while
8. Mix the flour with a little dry starch, take the meat and coat it with flour, shake off the remaining powder
9. Boil in oil and heat slightly, add meat and fry until slightly yellow, remove
10. Turn to medium heat, heat the oil to about 70% heat, add the meat and re-fry until golden brown and remove the oil
11. Tomato sauce, light soy sauce, vinegar, sugar, appropriate amount of salt, a small amount of water and mix thoroughly
12. Leave the bottom oil in the pot, put it in the sauce and bring it to a boil
13. Add green and red peppers and stir fry with pineapple
14. Add the meat and stir fry quickly to taste, collect the thick soup
15. Put it in the hollowed out pineapple
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