Sweet and sour pork: materials: 200g pork strips, onion, ginger and garlic packet 60g, powder packet 30g, ketchup packet 50g. Practice: 1, pork strips with onion and ginger, soy sauce, cooking wine and the right amount of salt to grasp and mix evenly; 2, take pork strips uniformly patted with cornstarch, the pan burns 300g of oil to 7% heat, will be the pork strips sequentially under the pan deep-frying until yellow and drain oil; 3, frying pan off the heat to add 100g of water, add the right amount of sugar and vinegar, stirring constantly until the sauce is boiling, open the fire to open the juice, stirring until the juice is crisp and crunchy. Drain the oil; 3, frying pan off the heat add 100g of water, mix the tomato sauce, add the right amount of sugar and vinegar, open fire and boil constantly stirring until the juice is thick, the tenderloin strips back into the pan wrapped in juice can be released.

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 and appetizing. This dish is found in Zhejiang, Lu, Sichuan, Huaiyang and Cantonese cuisines.