It is said that goo-goo meat is the first Chinese food in the foreign popularity list. Goose meat, also known as goo-goo meat and ancient meat, has some allusions to its origin: First, this dish tastes sweet and sour, and when it is served, its aroma is overflowing, making people unable to swallow saliva, hence its name; Second, the meat in this dish is crisp and tender outside, fresh and sweet and slippery. At first glance, before chewing, it has already passed through the throat and entered the abdomen, leaving only the lips and teeth fragrant, which is amazing; Statement 3: Therefore, the dish has a long history, so it is called ancient meat, and then it is transformed into goo-goo meat and goo-goo meat. Cuisine: Cantonese cuisine

Raw materials: 300g of skinless and lean pork, 2 eggs, 5g of onion, 20g of refined salt 1 0g, 250g of sweet and sour, 40g of wet starch, 750g of peanut oil, 50g of cooked fresh bamboo shoots150g, 25g of pepper, mashed garlic and sesame oil1g, and Fenjiu 8.

Production: 1, cut pork, bamboo shoots and peppers into diamond-shaped pieces, mix the meat pieces with refined salt and fenjiu, marinate 15 minutes, add egg liquid and wet starch, and then dip in dry starch;

2. Burn the oil to 50% heat, fry the meat for 3 minutes, then leave the fire mouth, fry and soak for about 2 minutes, then take it out, then burn the pot to 50% heat, put the meat and bamboo shoots together, fry for 2 minutes to be golden yellow, and take it out and drain the oil;

3, garlic, pepper saute, add onion, sugar, vinegar to boil slightly, thicken with wet starch, then pour in meat and bamboo shoots, stir fry, pour sesame oil and peanut oil.