- 1 pineapple
- 250g pork tenderloin
- 1 egg white
- 10g cooking wine
- chicken powder
- white pepper
When making this dish, only use low to medium heat to cook pineapple. When cook meat, switch to low heat before adding pineapple. Because high heat can destroy the taste and nutrients in the fruit.
Peel the pineapple, wash the flesh and cut into large pieces.
Clean pork tenderloin, cut into large pieces. Add cooking wine, egg white, and cornstarch. Mix well and marinate for 20 minutes.
Heat wok with oil, fry the marinated meat until cooked. Once the meat turns white, add pineapple slices. Fry until you can smell sweet aromatic. Add salt, chicken powder, and white pepper to stir-fry evenly. Serve hot.