Chef Wang teaches you: "Sweet and sour pork", the authentic Cantonese way of cooking it.

Good classmates, today I share with you a traditional home-cooked Cantonese dish, "sweet and sour pork". Traditional sweet and sour pork will be made from pork shoulder meat or belly meat. However, due to the change of the concept of modern diet, the choice of tenderloin to make the dish gradually became the mainstream. However, it should be noted that if lean meat is used to make this dish, I suggest to use wet coating to lock the moisture of the meat to ensure that it is tender. If you don't know how to make the wet coating, you can click on the link:    • 厨师长教你东北菜：“溜肉段” 的家常做法，满满的干货，先收藏了   and    • 厨师长教你：东北菜 “锅包肉” 的正宗做法 (高清重置版)，酥脆可口，特别好吃   However, if you use pork belly, you can use dry coating, which can effectively remove excess fat from the meat, make the dish not too greasy, more delicious!