It is said that sweet and sour pork is the most popular Chinese dish in foreign countries. Sweet and sour meat, also known as sweet and sour meat, ancient meat, there are some allusions to the origin of the name: The first theory is that this dish is sweet and sour, and the aroma is overflowing when served on the table, making people unable to help but swallow their saliva. Name; The second explanation is that the meat in this dish is crispy on the outside, tender on the inside, sweet and smooth. As soon as it enters the mouth, before chewing, it has already passed through the throat and entered the abdomen with a slurp, leaving only the fragrance on the lips and teeth, which is amazing. ; Argument 3: Because the dish has a long history, it is called ancient meat, and was later transformed into sweet and sour meat. Cuisine: Cantonese cuisine

Ingredients: 300 grams of skinless fat and lean pork, 2 eggs, 5 grams of green onion, 10 grams of refined salt, 250 grams of sweet and sour, 40 grams of wet starch, 750 grams of peanut oil, cooked fresh bamboo shoots 150 grams, 25 grams of chili pepper, 1 gram each of garlic paste and sesame oil, 8 grams of Fenjiu wine, and 75 grams of dry starch.

Preparation: 1. Cut the pork, bamboo shoots and peppers into diamond-shaped pieces, mix the meat pieces with refined salt and Fenjiu wine, marinate for 15 minutes, add egg liquid and wet starch, and then dip in dry starch;

2. Heat the oil until it is 50% hot. Put the meat pieces and fry for 3 minutes. Remove from the fire. Then fry and soak for about 2 minutes. Take it out. Then heat the pot until it is 50% hot. Add the meat pieces and bamboo shoots together. fry for 2 minutes until golden brown, remove and drain;

3. Saute garlic and chili until fragrant, add onion, sugar and vinegar until slightly boiling, thicken with wet starch, then pour in the meat Stir-fry with bamboo shoots and drizzle with sesame oil and peanut oil.