1. Cut pork tenderloin into small pieces, add rice wine, white pepper and egg and marinate for 30 minutes.

2. Cover the pork in corn flour heat a pan with oil over a high heat,brown the meat on all sides and then remove.

3. Cut green pepper, red pepper and pineapple into small pieces, fry for 3 minutes and then set aside.

4. Put tomato sauce, vinegar and 50ml water in the pan, add pork, green pepper, red pepper and pineapple, stir until the sauce becomes thick.

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