Ingredients for braised pork: pork belly with skin, dried hawthorn slices, dark soy sauce, and rock sugar. Method: Wash the skinned pork belly and cut into mahjong pieces; rinse the dried hawthorn slices with water. Pour cold water into a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes. Put the soaked pork belly pieces and dried hawthorn slices into a casserole, and add enough water to make it at least two inches higher than the meat pieces. Boil over high heat for 30 minutes, constantly skimming off the scum on the surface with a spoon. Turn to low heat and simmer for one and a half hours. I covered it with a filter cloth bought in the supermarket to help remove some oil. If you don't have it, you don't need to use it. Transfer to a wok, add a tablespoon of dark soy sauce, and cook over medium heat for 30 minutes until the soup thickens. Add rock sugar, cook until the juice is thick, add some salt to adjust the taste, and finally add sesame oil and take it out of the pan. Ingredients for sweet and sour fish fillets: One grass carp, 1 egg, 3 tablespoons cooking wine (45ml), 2 tablespoons dry starch (30g), 2 tablespoons tomato paste (30ml), 15g shredded ginger, 50g white sugar, 3 tablespoons rice vinegar (45ml) ), 1 teaspoon of salt (5g), 1 tablespoon of wet starch (15ml) How to make sweet and sour fish cubes: 1. Remove the head, scales and internal organs of grass carp, clean them, slice them from the middle along the back bones, and trim the fish meat on both sides Next, tilt the blade into thin pieces. Add cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add dry starch, and beat into an egg paste. 2. Pour oil into the pot and heat it over medium heat until it is 70% hot. Coat the fish fillets evenly with egg batter, deep-fry until golden brown, take out and drain off the oil. Arrange on plate. 3. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times. Add vinegar, sugar, tomato paste, salt and 40ml of water in turn. Stir for a few times. Then add wet starch and stir in one direction with a spatula. Into sweet and sour sauce. 4. Pour the prepared sweet and sour sauce quickly on the fried fish fillets. - Remove the head, scales and internal organs from the grass carp, clean it, slice it from the middle along the back bone, remove the fish meat on both sides, and cut it into thin slices with a diagonal blade. Add cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add dry starch, and beat into an egg paste. Pour oil into the pot and heat it over medium heat until it is 70% hot. Coat the fish fillets evenly with the egg batter and fry until golden brown. Remove the fish pieces and drain off the oil. Arrange on plate. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times. Add vinegar, white sugar, tomato paste, salt and 40ml of water in sequence. Stir for a few times. Then add wet starch and stir in one direction with a spatula to form sugar. Vinaigrette. Quickly pour the prepared sweet and sour sauce over the fried fish fillets.