A, sweet and sour fish practice:

1, Ingredients:

1 yellow croaker; 1 egg, take the egg white; a little starch; a little flour; green onion cut flowers; parsley; carrots cut into julienne strips; vinegar; sugar; cooking wine; a few drops of light soy sauce; salt to the right amount; chicken essence

2, Practice:

(1) yellow croaker a scaly and wash don't break the belly of the fish, with a chopsticks from the mouth of the fish into the fish belly will be removed from the fish viscera and wash the fish on the fish slice open.

(2) one egg white, a little starch, flour and a little batter will be evenly spread all over the fish, including the meat of the fish.

(3) oil temperature of 80 degrees or so, the fish to the pan to turn on low heat and slowly fry until golden, the fish can float up in the frying pan can be drained on a plate sprinkled with green onions, cilantro, carrots and standby to make sweet and sour sauce.

(4) pot with the right amount of water, pour vinegar, sugar, cooking wine, a few drops of soy sauce, according to personal taste, add salt, chicken essence, stirring constantly, the pot boiled and poured into the cornstarch, open the pot into a thick sauce poured on the fish can be.

Two, sweet and sour pork practice:

1, Ingredients:

Pork ribs, ginger, garlic, rock sugar, vinegar, salt, white pepper, white sesame seeds.

2, practice:

(1) choose fine ribs, cut into small sections of about 4 to 5cm long Take home and wash in cold water, add 1 piece of ginger to deodorize and cook on fire.

(2) Cook until the water boils and a layer of blood foam rises to the surface, then pull out. Pick out the rib segments and wash them thoroughly with warm water.

(3) Drain and set aside. Peel 5 to 8 cloves of garlic according to your preference.

(4) Add vegetable oil (canola oil is preferred) to a pot over medium heat.

(5) Add the watered-down ribs to the oil, along with the garlic and sliced ginger.

(6) Without washing the pot of fried ribs, take out the excess oil, leaving only the bottom oil, and throw in two large pieces of rock sugar for stir-frying the sugar color.

(7) Keep the heat on medium-low, don't be in a hurry, and stir-fry until the sugar starts to bubble up on the surface of the sugar, then immediately pour in boiling water to stop the heating process.

(8) Add water until the ribs are submerged, add vinegar, salt and white pepper. The ratio of sugar to vinegar is about 1:1, and the vinegar should be slightly more, preferably with Bao Ning vinegar or Zhenjiang balsamic vinegar. Old vinegar does not make good sweet and sour pork. The amount of salt depends on the amount of pork ribs. Taste the soup in the right proportion before adding the ribs.

(9) Boil on high heat and then turn to low heat until the ribs are tender, this process takes about 60 minutes. Make sure they are tender, then turn up the heat to high to reduce the juices. To prevent the pan from scorching, keep shaking the pan and use a spatula, as the spatula will only separate the tender ribs from the meat and the garlic from the garlic paste.

(10) simmer until the juice, and finally sprinkle fried white sesame seeds, upside down out of the pot.