1. One tenderloin, wash and cut into chunks.
2. Add cooking wine, balsamic vinegar, soy sauce, ginger and minced garlic, a little salt and sugar, and marinate for half an hour.
3. The main body of the pineapple is digging out the flesh inside. I bought imported pineapple without salt water, which is very sweet. Ordinary pineapple needs to be soaked in salt water to remove the astringency.
4. Wash the colored pepper and pineapple and cut into pieces for later use.
5. After the marinating is complete, first coat it with a layer of egg liquid, and then roll it in the starch.
6. Heat oil in a pan, fry the meat on medium heat until golden on both sides, remove and fry again for use.
7. Stir-fry the colored peppers with hot oil in a pot, add a proper amount of tomato sauce and stir fry.
8. Pour in the fried meat, stir fry for color, add a little salt, turn to medium heat, add pineapple and continue to stir fry evenly, then it will be out of the pan.
9. Put the pineapple in the plate.
10. Sweet and sour is super delicious.
Tips:It tastes better if the meat is fried twice, and the oil can be forced out. Use medium heat to fry it so that the inside is not cooked and the outside is burnt.
Pineapple needs to be soaked in salt water to remove the astringency. If you buy it without salt water or canned it, you can add it directly. Stir-fry twice, otherwise it will affect the taste of pineapple.
