200 grams of lean pork, 30 grams of tomato sauce, 750 grams of clear oil (actual consumption is about100g), 5 grams of soy sauce, 25 grams of vinegar, 6 grams of salt, 25 grams of cooking wine, 50 grams of sugar, 2 grams of onion rice and ginger rice, 75 grams of water starch, 50 grams of flour and 5 grams of oil.

(1) Wash and cut the meat, and add starch, flour and sesame oil for sizing.

(2) Put soy sauce, vinegar, salt, cooking wine, onion, ginger, tomato sauce and water starch in the bowl and mix the juice evenly.

(3) put the oil in the pan and burn it to 50% heat, then put in the meat strips, smooth them thoroughly with slow fire, and then fry them with high fire until they are crisp and take them out.

(4) Leave the bottom oil in the pan, pour in the sauce, stir-fry, add the fried meat strips, stir-fry, pour the sesame oil, and cook.

Pineapple ancient meat

Pork 1 50g, pineapple 50g, green pepper 1 0g, red pepper 0.25g, green pepper1g, white vinegar 5ml, tomato sauce 1 1 g, cornmeal 7g and sugar1g.

1. Cut the pork into slices with a thickness of about 0.7 cm, add salt, monosodium glutamate, eggs, cornmeal and cooking wine to marinate. Cut the green pepper and radish into triangular pieces.

2. Sliced pork with eggs and dried starch.

3. Mix white vinegar, tomato sauce, sugar, salt and pepper into juice.

4. Deep-fry pork slices in a hot oil pan.

5. When the pulp head explodes, stir-fry the green pepper and pineapple, thicken the prepared juice, and stir-fry the fried pork.

3 "pineapple ancient meat"

1 chicken is tender and cut into pieces. After cutting, wash the meat, add a little salt, pepper and yellow wine, and grab it evenly by hand. Add a little more starch and grab it evenly with your hands.

Leave the meat for a while.

3 sliced onion and green pepper.

4. Roll the meat in starch, coat it with starch, fry it with low fire and take it out.

Stir-fry the pineapple pieces with onion slices and bamboo shoots in oil (for a short time) and take them out.

6 Stir-fry tomato sauce, add water, salt, more sugar (sour and sweet) and white vinegar.

7 Add meat, pineapple, onion, winter bamboo shoots and starch.

8 out of the pot.

4 "Cantonese cuisine-ancient meat"

Raw materials:

300g of peeled semi-fat lean pork, 50g of cooked fresh bamboo shoots 1 50g, 30g of shelled eggs, 25g of peppers, 5g of onion segments, 0g of garlic paste, 5g of refined salt1,5g of sesame oil, and sweet and sour bittern (made of sugar, white vinegar, refined salt and tomato juice).

1, cut pork slices into 0, 7 cm thick slices, gently carve horizontal and vertical patterns on them with an oblique knife, then cut them into strips with a width of 2, 5 cm, and then obliquely cut them into diamond-shaped blocks. The sixth piece weighs about 0, 5 g.. Bamboo shoots and peppers are also cut into diamond-shaped pieces of the same size.

2. Mix the meat with refined salt and Fenjiu, marinate for about 15 minutes, add egg liquid and 30 grams of wet starch, mix well, and then stick dry starch.

3. Heat a wok with medium fire, add oil until it is medium-cooked, put the meat pieces one by one, fry them for about 3 minutes and leave the fire mouth, and fry them for about 2 minutes to pick them up. Put the pot back on the stove, cook it until it is medium-cooked, put the fried meat and bamboo shoots into the pot together, fry it for about 2 minutes until it is golden brown, and drain the oil. Put the wok back into the oven, add garlic and pepper, stir-fry until fragrant, add onion and sweet and sour, heat to a slight boil, thicken with wet starch 10 g, then pour in the meat and bamboo shoots, stir-fry them, pour in 20 g of sesame oil and peanut oil, and serve.