Sweet and sour tenderloin: Sweet and sour tenderloin, as the name implies, must use pork tenderloin. The tenderloin is delicate and tender, and the fried paste outside needs eggs.

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

Gulu meat: pineapple gulu meat (not gulu meat) is a Cantonese dish, which originated from a "sweet and sour pork". The pickles in Guangdong are all stained with sweet and sour water. In those days, the chef thought it was a pity to pour out the sweet and sour water, so he used it to fry pork. In the past, the leftover kimchi was added to it, but it gradually evolved into a pineapple.

Knocking 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 and pineapple fully reflect 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, it was changed from a salty fried pork slice to a sweet and sour one. The original name is actually pot-fried meat, because the Russians can't pronounce the sound of "explosion", and after a long time it becomes pot-fried meat.

There are two versions of the mainstream pot-wrapped meat. The Heilongjiang version of the dish is golden in color. Instead of ketchup, sweet and sour sauce, onion, ginger, garlic and coriander are put in it, and there are few juices on the plate. The difference in Liaoning version is that ketchup is used in seasoning.