The difference in cooking this meat lies in the selection of materials, cooking methods, taste, seasoning and processing.

1. Different selection of materials: Salt-fried pork usually uses pork hind leg meat (skinless), and sometimes Erdao meat (the part next to the meat) may also be used, emphasizing lean meat and tender meat. Juicy. Twice-cooked pork often uses pork belly or pork belly with a certain fat and lean layer. The meat is required to be fresh and tender and contain an appropriate amount of fat. Some methods retain the pig skin.

2. Different cooking methods: Salt-fried meat is made by directly cutting raw meat into slices, then putting it into a pan and frying it. The meat slices are firm and slightly burnt through high-temperature cooking, and the taste is thicker. Dry aroma. Twice-cooked pork is first stewed until the whole piece of meat is medium-cooked, then cooled and sliced, and stir-fried again in hot oil. Seasonings such as bean paste are also added during the stir-frying process. The cooking process involves the "twice-cooking" action, hence the name. The taste is relatively soft, waxy and moist.

3. Difference in taste: Salt-fried pork is directly stir-fried, so the lean meat part is dry and chewy. Because the twice-cooked pork is boiled first and then stir-fried during the cooking process, the meat retains more moisture, and the texture is smooth, tender and full, with a salty aroma and a slight sweetness.

4. Seasoning and processing: The seasoning combination of salt-fried pork is relatively simple. Whether to add sugar color depends on the method of each house, focusing on the aroma of the meat itself. The seasoning of twice-cooked pork is relatively rich and must be sugar-colored. Seasonings such as bean paste, tempeh, and garlic sprouts are often used to add a complex flavor.