Ingredients:
Sour and Sweet Sauce Ingredients:Tomato sauce60 grams (for 4 servings), vinegarVinegar60 grams (for 4 servings),Sugar60 grams (for 4 servings), plus 120 grams water for 8 servings.(Click here to understand the six taboos of eating tomatoes and never eat them randomly)
Other Ingredients:Flank steak or shoulder meat350 grams, carrot1/3 of a root, freshginger1/3 block, green onion 1/4 stem, salt in small amount, cooking wine 5 grams,cornstarch55 grams,flour5 grams, a little cooking oil, cornstarch slurry for thickening 5 grams.Method:Carrot
Peel and cut into slices, then cut into fine strips, the finer the better.
1．2. Peel ginger, cut into slices, then cut into fine strips along the texture.3. Cut green onions into fine strips and set aside for later use.
4. Cut flank steak or shoulder meat against its grain (if the grain is horizontal, cut perpendicular to it) into thick slices about 4-5 mm.
5. Begin making the sour and sweet sauce.
Place 60 grams of tomato sauce and 15 grams of water in a container and stir well.



6. In another container, add 60 grams of sugar.7. Continue adding 60 grams of vinegar.
8. Add the remaining water, stirring with a spoon until there are no sugar lumps left in the container.
(The pesticide residue in vegetables is an important issue in food safety.
Especially during summer, when it's both a peak consumption period for vegetables and an active period for pests, producers may use excessively concentrated pesticides to catch business opportunities, or harvest before proper ripening, leading to severe pesticide residues exceeding the standard.)
(Vegetables should be soaked in clean water for at least 30 minutes before consumption to ensure safety)9. Start making the batter.In a large container, add cornstarch, flour and a little cooking oil, stirring well.10. Dip cut meat slices into the batter, gently stirring them evenly.


11. Heat oil in a pot to 6-7 maturity, then add meat slices, frying both sides until light yellow before removing.12. Reheat the oil and fry the meat slices again for additional crispness, then remove and drain excess oil.
(Nutritionists believe that regularly eating some lipid-lowering and intestinal-clearing foods not only helps eliminate grease but also protects the heart
blood
vessels from high blood pressure, high cholesterol, and high triglycerides.
(Click here to understand how eight types of food can help reduce greasiness)13. In a wok, add a little oil left over, then stir-fry carrot strips, ginger strips, and green onion strips until fragrant.14. Add the diluted tomato sauce from step 5, stir-frying to bring out red oil before adding the vinegar-based sour and sweet sauce.15. Once the pot starts bubbling, add the cornstarch slurry for thickening, stirring until the sauce thickens, then add the fried meat slices.16. Stir fry briefly then turn off the heat and serve on a platter.



A deliciously sour and sweet
Kung Pao Meat
is now ready.
(Meat contains high nutritional value; since vegetarianism is still a small group, meat remains an essential part of the common diet.However, there are several taboos when it comes to eating meat.(Click here to understand four ways of eating meat that can shorten your life)Tips: 



1. How to process meat slices for a fresh and tender texture?The key is in the cutting method: cut against the grain (if the grain is horizontal, cut vertically).2. Before stir-frying the tomato sauce into red oil, dilute it with 20%-25% water.This reduces the intensity of oil splashes when adding oil.
3. The general ratio for making a sour and sweet sauce: 4 parts tomato sauce, 4 parts vinegar, 4 parts sugar, 8 parts water.
How to handle the meat slices to make the meat tender and easy to chew?The cutting method is crucial: cut against the grain of the flank or shoulder meat (if the grain is horizontal, then cut vertically across it).
Before stir-frying the red oil with the tomato sauce, dilute about 20% to 25% water into the tomato sauce.This reduces the intensity of oil splattering when added to the pan.
The proportions for a universal sweet and sour sauce are: tomato sauce 4 parts, vinegar 4 parts, sugar 4 parts, and water 8 parts.