Sweet-and-sour pot-wrapped meat: pour potato starch into clear water, let it stand for half an hour, add shredded ginger, 1 tbsp cooking wine and salt into the tenderloin, grab it and marinate it for 20 minutes, pour out the water on the surface, put it into the tenderloin, fry the seasoning juice in the pot until golden, take it out, cook the seasoning juice until it bubbles, pour in the tenderloin, stir-fry evenly, pour in the side dishes, and take it out! It smells good!

Sweet and sour pork: Dice chicken breast, one spoonful of cooking wine, one spoonful of soy sauce, one egg, three spoonfuls of starch, one spoonful of oil, and appropriate amount of salt and pepper, marinate evenly 15 minutes, dice with sweet and sour juice (in the copy), pineapple and green pepper, fry in chicken exothermic oil until slightly yellow, and take out.

Sweet and sour tenderloin: Cut tenderloin into thick strips, add a spoonful of cooking wine, appropriate amount of black pepper, a little salt and cooking oil to marinate for 10 minute, mix the sauce, two spoons of soy sauce, one spoonful of sugar, two spoons of tomato sauce, one spoonful of vinegar, one spoonful of starch and half a bowl of water and mix well. Starch+flour 1: 1, add a proper amount of clear water, stir evenly, stand for half an hour to remove the clear water on the surface, hang the batter on the tenderloin, the oil temperature is 60% hot, fry until golden brown, take it out, the oil temperature rises again, fry for 1 min, pour the sauce into the pot and cook until it bubbles, pour the tenderloin, and quickly coat it with sauce.

Sweet and sour diced potatoes: 3 tablespoons tomato sauce, vinegar 1 tablespoon sugar 1 tablespoon water. Dice potatoes, soak them in water, salt and a little vinegar, wash them, drain off water and 2 tablespoons starch, coat them evenly, fry them in oil until golden brown, take them out, pour in the mixed juice, cook them until they are sticky and bubbling, and add potatoes.

Sweet and sour chicken breast: cut chicken breast into pieces, one spoonful of cooking wine, two spoonfuls of soy sauce, a little salt and half a spoonful of pepper, marinate for ten minutes, coat with starch, fry in a pan until golden brown, and boil (copy) the sauce. Pour in the chicken breast, sprinkle with sesame seeds and stir well.

Sweet and sour lotus root slices: peeled lotus root slices are washed, evenly coated with starch, and fried in oil until both sides are golden. Take out 2 tablespoons of tomato sauce, sugar 1 tablespoon and white vinegar 1 tablespoon, stir well and cook until bubbling, pour in the fried lotus root and stir well, add white sesame seeds 1 tablespoon and stir well, and serve.

Sweet and sour yam: prepare half a bowl of clear water, 3 tablespoons of tomato sauce, white vinegar 1 tablespoon, white sugar 1 tablespoon, stir well, peel and wash yam, cut into sections, cook yam, add white vinegar 1 tablespoon, cook for 2 minutes, take it out and put it in cold water, drain water and add 2 tablespoons of starch.

Sweet and sour pork ribs: add onion, ginger and cooking wine to the ribs and blanch them. Stir-fry the ribs with rock sugar until brown. Pour in sweet and sour juice (see copy), add onion and ginger, simmer the ribs with water, sprinkle some white sesame seeds after collecting the juice on high fire, and serve.