Raw materials for braised pork: skinned pork, dried hawthorn slices, dark soy sauce, rock sugar. Practice: wash the skinned pork, cut into mahjong pieces; dry hawthorn slices rinse and wash. Fill the basin with cool water, add a tablespoon of cooking wine, put the pork pieces, soak for 15 minutes. Put the soaked pork cubes and dried hawthorn slices into a casserole dish and add enough water to be at least two inches above the meat cubes. Bring to a boil over high heat for 30 minutes, skimming the foam off the surface with a spoon. Turn down the heat to a gentle boil for an hour and a half. In the middle, I covered with a grease filtering cloth bought from the supermarket to help remove some of the oil, but you can leave it on if you don't have it. Transfer to a wok, pour in a tablespoon of soy sauce, and cook over medium heat for 30 minutes until the sauce thickens. Add rock sugar, boil until the juice is thick, add some salt to adjust the flavor, and finally point sesame oil out of the pan. Ingredients for Sweet and Sour Fish: 1 piece of grass carp, 1 egg, 3 tablespoons (45ml) cooking wine, 2 tablespoons (30g) dry cornstarch, 2 tablespoons (30ml) tomato paste, 15g ginger, 50g sugar, 3 tablespoons (45ml) rice vinegar, 1 teaspoon (5g) salt, 1 tablespoon (15ml) wet cornstarch. Remove head, scales and internal organs, clean and slice the fish along the backbone from the center, pick off the fish meat on both sides, and then slice it into thin pieces with a diagonal knife. Season with cooking wine and marinate for 20 minutes. Egg knocked into a bowl, add dry starch, whisk into egg batter. 2, the pan into the oil, medium heat until 70% hot, the fish slices evenly coated with egg paste, into the oil frying until golden brown out, drain the oil. Place on a plate. 3, leave a little oil in the pot, put ginger stir fry a few times, add vinegar, sugar, ketchup, salt and 40ml water in turn, stir a few times, then mix in wet starch, stir in one direction with a spatula, mix into sweet and sour sauce. 4、Pour the sweet and sour sauce quickly over the fried fish fillets. - Remove the head, scales and viscera of the grass carp, clean it, slice it from the center along the backbone, pick off the fish meat on both sides, and then slice it into thin slices with an oblique knife. Season with cooking wine and marinate for 20 minutes. Crack eggs into a bowl, add dry starch and whisk into an egg batter. Heat oil in a wok over medium heat until 70% hot. Coat fish slices evenly with egg batter and deep fry until golden brown. Remove fish and drain off oil. Remove the fish, drain the oil and place on a plate. Leave a little oil in the wok, stir-fry the ginger for a few seconds, add the vinegar, sugar, ketchup, salt and 40ml of water in turn, stir for a few seconds, then mix in the wet starch and stir in one direction with a spatula to make the sweet and sour sauce. Quickly pour the seasoned sweet and sour sauce over the fried fish fillets.