Cut the pork into bite-sized pieces and season it with salt, pepper pinch, 0.5 small spoon of ginger juice, and 1 tablespoon of cooking wine.

I also cut onions, bell peppers, and pineapples into small pieces.

Add 2 tablespoons of egg whites and 1/2 cup starch to the seasoned pork, mix them well, and fry them in 170 degrees oil. When frying at home, the amount of oil is not large, so if you put all the ingredients in at once, it doesn't fry crispy. Add little by little and fry several times.

You have to keep stirring with chopsticks to make it crispy. And you have to fry it twice to get rid of moisture and it's crispy.

It's better to put a kitchen towel on the plate and remove the fat.

Heat the pan, pour 1 tablespoon of cooking oil, and start frying bell peppers and onions first.

When vegetables are cooked to a certain extent, add pineapple and add plum juice. You don't need to add vinegar and sugar because plum juice is sweet and sour.

Season with 1 tablespoon of thick soy sauce, increase the heat strength at the end, and add starch water and mix well.

Put the fried food twice on a plate and pour the hot sauce right away.