Braised pork is one of the hot dishes. With pork belly as the main material, it is best to choose three layers of fat and thin meat. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish. Braised pork pays attention to the redness of meat color, which is fried with fried sugar color. The skin of braised pork should be slightly hard outside and sweet inside, with visible fat, but it is not greasy to eat. The more braised pork, the better it tastes and the stronger it is.

Braised red meat is a famous dish of Han nationality and belongs to Sichuan cuisine. Refreshing, soft, smooth, fat and not greasy. Wash onion and cut into small pieces; Wash the pork and cut it into small cubes. Heat an oil pan, add rock sugar and stir-fry until brown, add meat, onion and aniseed and stir-fry a few times, add appropriate amount of water, soy sauce and cooking wine, and simmer for 50 minutes. Turn to medium heat and stew for 3 minutes until the soup is thick. Season with salt. Characteristics of dishes: fragrant, tender and delicious, fat but not greasy.

As can be seen from the above, there is only one main difference between the two: the cuisine is different, braised pork is a popular dish, which is widely circulated all over the country, and braised pork is a famous dish of Han nationality and belongs to Sichuan cuisine; Other aspects are basically the same.