1. Pineapple cut in half
2. Cut the pineapple into pieces and the meat into pieces. Cut the meat into pieces, soak the meat with green onion and ginger, put a little salt in the meat, about 10 minutes
3. Boil water in a pot and blanch the pineapple
4. Stir-fry the pineapple for later use, prepare cucumber slices and dried chilies (preferably colored peppers, beautiful colors)
5. Beat the eggs, put the starch in a bowl and set aside. Dip the meat in the egg mixture, then the starch, and put it on the plate for later use
6. Heat the pot over high fire, add more oil, 80% of the oil temperature (the oil temperature must be high), and fry the meat (separately add the meat)
7. Fry it again and re-fry it again (re-explosion) to get the oil control
8. Put a little oil in the pan and stir fry with tomato sauce
9. Add sugar, vinegar, salt
10. Add the meat, then quickly stir fry
11. Pineapple
12. Add peppers and cucumber slices
13. Stir fry out of the pan, pour the oil
Tips:To cook this dish, prepare two pots, blanch the water and fry the meat at the same time. If the meat is deep-fried and then blanched, the fried meat will become soft, so fast-fried dishes must be fried quickly.
