1, take an empty bowl, put sugar, rice vinegar, salt, monosodium glutamate, sesame oil, cooking wine into the bowl and mix well, take an empty bowl, put the right amount of sugar and white vinegar, the ratio of the two is 1:1, according to the sweet and sour preferences can also be added to the ketchup, mix well can be.

2, pot meat practice: raw materials: pork tenderloin 400 grams, 500-1000 grams of salad oil, cornstarch, low gluten flour moderate, baking powder a little. Seasonings: sugar and white vinegar, tomato sauce, white onion, ginger, parsley moderate, a little salt. Loin sliced into a thick 0.3-0.5 cm large, plus ginger, salt, water, slightly grasp, put raw flour, baking powder, low gluten flour to grasp well into the salad oil 1-2 spoons, grasp well again; green onion white, peeled ginger are cut into inch-long julienne, cilantro cut into inch-long pieces; take an empty bowl, put in the appropriate amount of sugar and white vinegar, the ratio of the two for the 1:1, according to the sweet and sour preferences can also be increased ketchup, full of Stir well; start a pot, under the salad oil, burn to about seven, eighty percent of the heat when the piece by piece into the mix of good slurry tenderloin, deep-fried to light yellow fish out; high heat oil to ninety percent of the heat into the tenderloin deep-fried to golden brown fish out; pot to leave a little bottom oil, high heat to high heat into the green onion and ginger, into the adjusted sauce quickly scratched; into the deep-fried pork tenderloin quickly upside down and evenly; start the pot plate, sprinkle with cilantro, complete.