1. Rinse and cut red onion and rainbow pepper into pieces; cut tender ginger into thumbnail size; slice fried flour stick; remove top and end of pineapple, cut it in half then peel, core and slice, set aside.
2. Remove skin on pork belly slices, mix in five spices powder and Chinese rose wine, then mix with corn starch and water mixture, set aside a few minutes for the pork to absorb the moisture. Mix corn starch with egg, pour onto the pork belly slices, prepare another plate of corn starch, dust pork with it one by one.
3. Heat oil in a wok to 160℃-180℃, fry pork slices till crispy, drain. In the same wok of oil, fry flour stick until crispy, drain and set aside.
4. Heat oil in a wok. Sauté rainbow pepper and red onion till fragrant, then add pineapple, ginger, a little shredded dried tangerine peel and minced garlic, remove ingredients from wok.
5. Pour ingredients for sweet and sour sauce into heated wok, thicken with corn starch and water mixture, then add a little oil, return rainbow pepper and red onion to wok, then add pork slices and flour stick, stir briskly and serve.