Sweet and sour tenderloin: Sweet and sour tenderloin, as the name implies, must use pork tenderloin. The tenderloin is tender, and eggs are needed for frying outside.

Knock on the blackboard: sweet and sour tenderloin is usually cut into strips. The sweet and sour taste of sweet and sour tenderloin is obvious. Sichuan cuisine should be chopped with a little watercress.

Gollum Meat: Pineapple Gollum Meat (not Gollum Meat) is a Cantonese dish, which originated from a kind of "sweet and sour pork". The pickles in Guangdong are all dipped in sweet and sour water. At that time, the chef thought it was a pity to dump the sweet and sour water, so he used it to fry pork. In the past, the leftover kimchi was added, and later it gradually evolved into a pineapple.

Knock on the blackboard: you must bring some fat when choosing meat with Gollum. Many recipes say pork belly, and it is said that Gollum is made to satisfy your hunger. As for seasoning, it is a mixture of fat and sugar. Green pepper pineapple fully embodies the characteristics of Cantonese cuisine.

By the way, the characteristics of pot-wrapped meat:

Pot-wrapped meat: Pot-wrapped meat is a northeast dish, which originated from a chef named Zheng in Daotai House, Harbin. In order to entertain visiting foreigners, this dish has changed from salted pork slices to sweet and sour pork slices. The original name is actually pot fried meat, because Russians can't pronounce "explosion", and after a long time, it becomes pot fried meat.

There are two versions of the mainstream pot-wrapped meat. Heilongjiang version of the food is golden yellow. It's not ketchup, but sweet and sour sauce, onion, ginger, garlic and coriander. There is little juice on the plate. The difference of Liaoning version is that ketchup is used for seasoning.