Sweet and sour pork:

1. Prepare pork loin, salt, sugar, pepper, ginger, garlic, cooking wine, egg, tomato sauce, white sesame and green onion.

2. Fry the tenderloin in a frying pan until set, then remove from the pan.

3. Leave a little oil in the wok, add ketchup, water and sugar to make a sauce, and stir-fry the deep-fried pork loin in the wok.

Sweet and Sour Spare Ribs:

1. 300 grams of chops blanched and boiled for forty minutes.

2. Put the ribs, water, and four tablespoons of sugar in the pot.

3. Simmer on low heat for fourteen minutes on high heat to collect the juice can be.

Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs), is a representative of the sweet and sour flavor of a representative of the public favorite characteristics of the traditional dishes. It uses fresh pork ribs as the main ingredient, the meat is fresh and tender, and the color of the finished dish is red and oily.

"Sweet and sour" is a kind of flavor that all major Chinese cuisines have. Sweet and sour pork originated in Zhejiang Province and is a typical Zhejiang dish.

The authentic sweet and sour spare ribs are very delicate in terms of practice and ingredients, and the spare ribs are usually made from baby ribs or ribbed ribs. Ribs need to remove the blood, drained marinated to taste, and then wrapped in powder deep-fried until the surface of the golden crispy fish out of the standby, rock sugar stir fry sugar color and put the ribs into the pot stir fry, and finally drizzled with rice vinegar adjusted to the taste of sweet and sour. The last thing you need to do is to use rice vinegar, as it is too heavy for the taste of aged vinegar!

Shanghai cuisine with simple materials focusing on the sweet and sour taste inside the use of tomato sauce, which is the characteristics of Shanghai cuisine, Zhejiang cuisine with rich materials, practices fine, color, aroma, taste with the whole; Sichuan cuisine to do sweet and sour pork ribs pay attention to the ribs selected with sugar, salt and vinegar collocation.

Sweet and sour spare ribs with sauce only Shanghai cuisine will add tomato sauce, Shanghai cuisine tastes light, Zhejiang and Sichuan cuisine is heavy. Shanghai cuisine, Zhejiang cuisine, sweet and sour pork belongs to the roasted dishes, and Sichuan cuisine in the sweet and sour pork is a very famous cold dishes in Sichuan, with a deep-fried collection of cooking methods, belongs to the sweet and sour flavor, amber and oil, dry and moist, sweet and sour mellow, is a good wine dishes or appetizers. It is quite popular among Chinese people.

The sweet and sour pork of Huaiyang Cuisine has taken into account the characteristics of Zhejiang Cuisine and Sichuan Cuisine in the technique, combined with the characteristics of Shanghai Cuisine in the taste, using sweet and sour vinegar, seasoned with green onion and garlic, and stir-fried in oil, the history of sweet and sour pork in Huaiyang Cuisine is shorter than that of the other three cuisines.

Sweet and sour pork is one of the classic traditional dishes, with pork tenderloin as the main ingredient, with flour, starch, vinegar and other condiments, sweet and sour, making people's appetite. This dish is found in Zhejiang, Lu, Sichuan, Huaiyang and Cantonese cuisines.

On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province. Sweet and sour pork was named one of Shandong's top ten classic dishes.