The ratio of sugar and vinegar is about 1:1.Pork in pot is a Northeastern dish. When the dish is ready, it is golden in color and sweet and sour in taste. The traditional practice is as follows:

Ingredients: 300 grams of pork tenderloin, 150 grams of potato starch, 100 grams of sugar, 100 grams of vinegar, soy sauce, salt, sesame oil, green onions, ginger, garlic, parsley in moderation.

Practice:

1, cut the pork tenderloin into 3 mm thick large pieces, with the appropriate amount of salt to grasp, into the bottom flavor, starch and water soak through, to be starch precipitation, pour out the water.

2, put the starch into the bowl containing the meat, scratched well, green onion and ginger shredded, garlic sliced, parsley stalks cut into sections.

3, pot on the fire, add 3 pounds of oil. To be burned to seventy percent of the heat, piece by piece into the meat hung good starch, fried to about 3 minutes, until the appearance of quite solid, knocking when there is a crisp sound out.

4, until the oil temperature rises to eighty percent hot, and then into the meat pieces of re-frying, sugar, vinegar, soy sauce, sesame oil, mix well, meat fried crispy with a leaky spoon out.

5, the pot to stay in the bottom of the oil, put onions, ginger, garlic sautéed, put into the fried meat, cooked into the sweet and sour sauce, turn over evenly, add parsley stalks, out of the pot on the plate can be.