Pot meat is generally cut into large pieces;

Sweet and sour tenderloin is usually cut into strips.

2, the temperature is different

It takes a long time to fry the pot meat, so it needs to be fried twice.

Fry the sweet and sour tenderloin for a while.

3. The usage of vinegar is different.

The purpose of putting vinegar in pot meat is to enhance fragrance, but vinegar is more than vinegar.

Sweet and sour tenderloin is mainly seasoned with vinegar.

Extended data

The origin of sweet and sour tenderloin

The reliable evidence of the life experience of sweet and sour pork ribs is not in Jigong period, but in the previous Tang Dynasty. The prosperity of the Tang Dynasty was embodied in Chang 'an City, and the extravagance was manifested in eating, drinking and having fun. In the normal welcoming ceremony, special banquets have been popular since then, and there are special banquets to celebrate various happy events. The most commonly used banquet is called "Shao Wei Banquet", which belongs to the official cuisine of Shaanxi cuisine, as evidenced by "Shao Wei Banquet Menu".

Historical Records was invented by Wei Juyuan, the prime minister of Tang Zhongzong, and first appeared in his home where he hosted Emperor Zhongzong. There are sweet and sour dishes in the menu, such as Jushengnu is honey juice, chicken with onion vinegar and milk fish, all of which use sugar and vinegar, but there is no name of "sweet and sour ribs". I don't think even if there was this dish at that time, it wouldn't be called like this.