Sweet and sour. Practice: cut the meat into pieces or small pieces.

Then use starch+a little flour+a little salt and water, and preferably add some egg whites.

Accessories: onion, garlic foam, ginger foam, green pepper and pepper, pepper and coriander.

Sauce: water, soy sauce (for coloring), vinegar, sugar, salt and starch are mixed into thick juice, and the specific taste can be determined according to the taste.

Fry the meat. If you like, don't fry it too well. Fry it again and then fry it.

Put the pot on the fire and put some oil in it. When the oil is hot, add pepper and onion to stir-fry until fragrant, and then add sauce to burn. When the sauce thickens, add meat and accessories, and finally add garlic and coriander.

Note: Don't fry the meat too hard. It's best not to use starch to catch meat. A little flour will make the meat not too hard and easy to taste.

Don't be afraid of not boiling the pot immediately when adding sauce. If it is too much, try to send the soup to the pot with a frying spoon, because the heat next to it will dry up the sauce immediately.