Cut the pork into bite-sized pieces, not too big, or it will be too greasy.

Season with a pinch of salt and a little cooking wine for flavor, and add one egg yolk to make the meat crispier when fried.

Mix well to marinate, and don’t forget to add some cornstarch. No need for a precise amount.

Ensure that each piece of pork is evenly coated with the starch, and press down on them slightly to help the coating stick better.

Remove the seeds from the green and red peppers, and cut them into any shape you like, pineapple—just cut it into pieces roughly the same size as the pork.

Heat oil in a pan to 160-180°C. When you dip chopsticks in flour and place them in the oil, there should be small bubbles forming around them immediately.

Fry the pork belly pieces patiently until they turn golden on the outside and float to the surface. Then, take them out.

Quickly fry the green and red peppers in the same oil for a short time. 

In a clean pan, add a spoonful of the oil you used earlier. Stir-fry the pre-mixed sauce until fragrant.

Then, add the pineapple and peppers, stir-fry briefly, and finally, toss in the fried pork, just stir everything together, and it's ready to serve.