1. Cut the pork belly into slices, mix well with pepper, light soy sauce, and salt, and marinate for half an hour.
2. Add an egg and stir well and set aside.
3. Peel the pineapple and cut into pieces, slice the red pepper, and slice the green pepper for later use.
4. Add cornstarch to pork belly, mix well and set aside.
5. Pour corn oil into the frying pan, cook until the eighth is ripe, pour in the pork belly and fry it until the eighth is ripe.
6. Wash the tomatoes and cut into pieces for later use.
7. Boil in a frying pan until six mature, pour in corn oil, pour in tomatoes, fry until thick, remove the batter and set aside.
8. Heat the wok to six ripeness, pour in corn oil, add green, red pepper, tender ginger and stir-fry for a minute.
9. Pour the pineapple and stir fry for a few minutes
10. Add pork belly, mix and stir fry for a few minutes
11. Add sugar and stir fry for a minute
12. Pour in the tomato paste and stir fry for a while, out of the pan.
13. Serving plate, finished picture. Lunch today.
14. Finished picture.
