Ingredients: Prepare a little fish, minced ginger, minced onions, minced garlic, appropriate amount of vinegar, sugar, soy sauce, wet starch, refined salt, 300 grams of clear soup, and 2000 grams of peanut oil.

Preparation method

1. Cut the fish into pieces, lightly salt it with refined salt, and coat it with starch paste.

2. Pour oil into the wok and fry for 8 minutes. Fry the fish body into a bow shape. When the fish body is all golden brown, take it out and put it on a plate.

3. Leave a little oil in the wok, add the ingredients, heat until thickened, thicken the sauce, pour the oil out of the pan and pour it over the fish.

Ingredients: 300 grams of pork tenderloin.

Seasoning: 5 grams of green onions, 25 grams of sugar, 15 grams of Shaoxing wine, 25 grams of soy sauce, 25 grams of vinegar, 3 grams of refined salt, 10 grams of white flour, 40 grams of wet starch, 10 grams of sesame oil, 750 grams of cooked vegetable oil (approximately 50 grams consumed).

Preparation process (1) Cut the pork tenderloin into 0.5 cm thick slices with a flat blade, and chop lightly with a knife a few times, then change the knife into "domino" pieces and put them in a bowl , add Shaoxing wine (5g) and refined salt to taste, mix with wet starch (25g) and flour.

(2) Mix soy sauce, sugar, Shaoxing wine (10g), vinegar, wet starch (15g) and 25g of water to make sweet and sour sauce, set aside. Put a wok on medium heat, add cooked vegetable oil, and heat it until it is 60% hot. Add the battered pork tenderloin piece by piece into the pan, fry for about 1 minute and take it out. When the oil temperature returns to 70% hot, add Pour all the tenderloin into the wok and fry again, take it out with a slotted spoon and drain off the oil.

(3) Leave the bottom oil (10 grams) in the original wok, add the green onions, stir-fry until fragrant, then add the fried pork tenderloin to the pan, cook in the sweet and sour sauce, and turn the wok , drizzle with sesame oil and serve.