The first is sweet and sour poached eggs.

1. Prepare eggs and garlic, a spoonful of vinegar, two spoonfuls of tomato sauce, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of starch, a little salt and half a bowl of water, and stir them into juice for later use. Stir-fry poached eggs until minced garlic is fragrant. Add the sauce and cook until thick. Add poached eggs and stir well.

Second, sweet and sour pork tenderloin

1. Slice the tenderloin into thick fingers, add a spoonful of cooking wine, a little black pepper, a little salt and a spoonful of cooking oil, and marinate for 10 minute. Add two spoonfuls of soy sauce, one spoonful of sugar, two spoonfuls of tomato sauce, one spoonful of starch, one spoonful of vinegar and half a bowl of water into the sauce bowl and mix well. Add a spoonful of starch, a spoonful of flour and a proper amount of water to the bowl and stir it into batter. Hang the tenderloin in the batter, fry it in a pot with 60% heat until golden, and take it out. After the oil temperature rises, fry for two minutes, pour in the sauce and cook until it bubbles. Quickly pour in the tenderloin and stir fry, sprinkle with white sesame seeds.

Third, sweet and sour eggplant.

1. Stir two eggplants with one spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, two spoonfuls of vinegar, one spoonful of sugar, one spoonful of starch and half a bowl of water, add two spoonfuls of eggplants, mix the starch evenly, pour oil into the pot, add the eggplants and stir-fry until slightly burnt, add onion and garlic and stir-fry until it is thick.

Fourth, sweet and sour chicken nuggets

1. Dice chicken breast, one spoonful of cooking wine, two tablespoons of light soy sauce, a little salt and half a spoonful of pepper, and marinate 10 minute. Coat the chicken breast with starch, fry until golden brown, boil the sauce, pour in the chicken breast, sprinkle with sesame seeds and stir well.