1. Sweet and Sour Pork

Famous for its sweet and sour taste, crispy on the outside and tender on the inside, it has captured the hearts of thousands of girls, as well as foreign friends. One by one, it looks like it's wrapped in glass, and it's crunchy when you bite it.

Prepare the ingredients: cut the tenderloin into strips, add some salt, pepper and cooking wine and mix well. Mince the garlic and set aside. Use 3 tablespoons of white sugar and 3 tablespoons of white vinegar to make the sweet and sour sauce, which makes the sweet and sour sauce more delicious.

Preparation steps:

1. To make a paste, first beat a hen's egg, grab a handful of flour and add 1/3 of the starch, and add a little baking powder. Add water step by step and stir into smooth yogurt, drizzle in oil and mix well. Just coat the meat strips in batter and fry them.

2. When the oil is 40% hot, add the meat strips, bubble and float, slowly fry until they are set, take them out to control the oil. When the oil is 50% hot, fry again for 30 seconds. Take out the meat strips when they turn brick red. Increase the oil temperature to 60% and fry again to make the meat strips crispy on the outside and tender on the inside.

3. Leave some oil in the pot and add two tablespoons of tomato sauce. Fry until the oil turns red and sizzling, then pour in sweet and sour sauce to bring out the sweet and sour taste. Then saute the next half of the raw minced garlic until fragrant, thicken the sauce and collect the juice, then add the meat strips and the remaining minced garlic, and quickly stir the pan to combine.

2. Kung Pao Chicken

When you eat it, it seems to be sweet and sour with spicy taste. But if you taste it carefully, it is completely different. This is the essence of this dish.

Prepare the ingredients: remove the bones from the chicken thighs and cut them into 1.5cm cubes, add salt, pepper, chicken powder, light soy sauce, cooking wine and an egg white and mix well. Add a pinch of starch to lock in the moisture, then seal with oil and marinate for about ten minutes. Prepare two wattle sticks of chili pepper and cut them without water, and dice the green onions. Prepare peeled peanuts.

Preparation steps:

1. To prepare Kung Pao juice, add a little salt, chicken powder, pepper, three spoons of balsamic vinegar, one spoon of light soy sauce, and half a spoon of old pepper to a bowl. Smoke, two and a half spoons of sugar. Add two more spoons of water to dilute it, add half a spoonful of starch and mix well to make the sauce.

2. When the oil is 40% hot, pour in the diced chicken and spread quickly. It takes 40 seconds for the diced chicken to set, and pour it out immediately after the aroma comes out. Add the chili oil directly and add the peppercorns to the pot in two batches. For the first time, slowly fry it over low heat until it becomes charred, then take it out. For the second time, add the remaining Sichuan peppercorns, add the ginger and garlic slices, and finally add the two wattle chili peppers and stir-fry until they turn slightly yellow and mushy.

3. Pour in the diced chicken and stir-fry, then add the green onions and stir-fry slightly to release the aroma. Stir the sauce evenly and pour it into the pot, turn on high heat and stir-fry until all the sauce is coated on the diced chicken. Add peanuts last.