I used pig pork tenderloin this time, but I didn't use the loin, but it was very tender.
Pork is first cut into a grid on the surface, do not cut it (when it is fried, it can be a group, and the round looks very nice). Cut into a grid and cut into pieces. Put a little wine, salt, and black pepper and mix well.
The green pepper is removed and the white film is cut into pieces, and the tomatoes and onions are also cut into pieces.
Beat the egg into egg, pour half of the egg into the meat (the rest are other dishes).
Add 3 tablespoons of starch and grab it by hand.
Put the hot oil in the oil pan to about 170 degrees and fry it with onion and green pepper. It takes about 10 seconds to remove the oil.
The oil pan continued to heat up to 170 degrees, and the meat was lumped in a hand (cut through a grid, so it was well organized) into the pan and fried for about 4 minutes.
Also drain the oil for use.
Mix the juice evenly (the starch must be stirred). Pour into the pot and stir slowly with a spoon while heating. As the juice will become transparent from the turbidity, add the tomato and pineapple pieces. Heat up and pour in green pepper, onion and meat, stir well, and juice.
Sprinkle some parsley after the pan.
I personally feel that this dish is very delicious, and it looks very good. Before I did it, I was worried that the ridge part was not tender enough, but I didn't have to worry about it. It was very delicious. In addition, if you like the soup more, you will add more water. If you like the last juice to be very dry, the water will be less.