1. Cut the pineapple into pieces and soak in light salt water.
2. Cut green and red peppers into diamond-shaped slices respectively.
3. Cut the tenderloin into thick slices, lightly cut with a cross knife on one side, don’t cut too deeply. It's like cutting a squid flower. This step is to make the meat tender and not hard when fried.
4. Cut the meat into thick strips, and then cut into even small pieces, the same size as the pineapple pieces.
5. Marinate the meat with salt, cooking wine, pepper, and chicken essence for 15 minutes.
6. Add an egg and an appropriate amount of starch to the marinated meat and stir until it becomes viscous. Hang the batter.
7. Pour 500 grams of oil into the pot and cook until it is 50 or 60% hot. Add the meat and fry it until it is cooked. Pay attention to the oil temperature and don't fry it hard!
8. Mince garlic and set aside.
9. Mix a bowl of juice. 3 spoons of tomato sauce, 3 spoons of sugar, 1 spoon of white vinegar, 1/4 spoon of salt, a little chicken essence, pepper, and make a bowl of juice for later use. The flavor ratio of this dish is 3 sugar and 1 vinegar. Because there is pineapple, reduce the amount of vinegar. You can adjust it as you like.
10. With the remaining oil in the pot, add the green and red peppers and stir-fry for a few times to get out of the pot. Sheng out and spare.
11. Add a little oil to the pot and add the minced garlic until fragrant.
12. Add a bowl of juice and a little water and fry until slightly viscous.
13. Add the meat, pineapple, green and red peppers and stir fry evenly.
14. Finished product. Sweet and sour.
Tips:The tenderloin is first cut into large and thick slices, then cut with a cross knife, cut into thick strips, and finally cut into small pieces. This is done so that the meat will not be too hard when fried.
