|Edible oil||300ml (real consumption 30ml)|
|soy sauce||a little|
|black pepper powder||a little|
|Rice vinegar||2 tablespoons|
Cut the loin meat into 1.5cm square pieces, add 1 tablespoon (15ml), add a little black pepper powder, 3g salt, 3g starch, 1 tablespoon oil (15ml) and marinate for 30 minutes. Pineapple cuts pieces of the same size as meat. Green and red peppers are cut separately
Marinate the meat and beaten the eggs well. Mix well. Roll the pieces of meat in the flour to make a uniform layer of flour. Shake off the excess powder in the screen. Boil in oil for 3-5 minutes to 8 mature. Remove the drained oil for use
3 tablespoons of tomato sauce (45ml), 2 tablespoons of rice vinegar (30ml), 1 tablespoon (15ml) of soy sauce, 1 tablespoon of sugar, 100ml of water, mix thoroughly into a juice. Water starch is reserved. Hot pot, do not pour oil. Pour the juice into the juice. When the medium is boiled until bubbling, pour the starch into the water, mix well, and knead until it is slightly thick.
Pour the meat, pineapple, and green pepper quickly and stir fry until you evenly stick the juice.