Stir-fry ginger, raw onion, green pepper and onion with proper amount of oil, then add water, hawthorn slices and tomatoes to boil. After about 20 minutes, filter the residue with a fine cloth and a sieve bucket. Then, add sugar, soy sauce, edible rose pigment, and finally add white vinegar, and then roll it slightly on the fire.

This method is more complicated. Big restaurants use a lot and taste the best.

The second method is commonly used in our family.

Mainly simple:

Heat the pan, add a little oil, pour in tomato pulp, add half a spoonful of sugar and half a spoonful of vinegar,

Most spoonfuls of water, a little salt,

Pour a little hot oil after foaming.

Generally, the sour and sweet taste of sweet and sour dishes accounts for about 70% of the taste of the dishes, so as not to pretend to be the master and miss the original taste of the dishes.

The following is a special way to make sweet and sour sauce for hot dishes:

1.

Do the current exercise first:

1) First, put the pot on the fire, pour 50g oil to heat it up, add minced onion and ginger, stir fry, and add appropriate amount of water, about 75g sugar, about 50g vinegar and about 20g soy sauce.

2) After boiling, thicken it with water starch, then pour it into a plate and stir it evenly or pour it on the plate (first make a bowl of juice, pour it into the pot together when it is almost cooked, and then pour the water starch).

2.

Prepare it in advance and add it to the dish when you use it.

The method is as follows: after the pot is heated, pour 500 grams of white vinegar and 300 grams of white sugar. After dissolving, add15g of salt and 35g of tomato juice, mix well, boil and cool to obtain sweet and sour juice with unique flavor.