1. Different raw materials: Although salt-fried pork and twice-cooked pork both use pork hind legs, the difference between the two is that twice-cooked pork uses skin-on pork, while salt-fried pork uses skinless pork.

2. Different cooking methods: salt-fried pork is stir-fried, and the raw pork is put directly into the oil pan to stir-fry; twice-cooked pork is cooked and stir-fried, and the pork is steamed or cooked first, and then stir-fried.

3. Different taste: Compared with twice-cooked pork, salt-fried pork tastes drier.

The difference between salt-fried pork and twice-cooked pork is that the nutrition of pork is very comprehensive. In addition to the main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin.

Lean pork also contains hemoglobin, which can supplement iron and prevent anemia.

The hemoglobin in meat is better absorbed than that in plants. Therefore, eating lean meat is more effective in supplementing iron than eating vegetables.

Salt-fried pork, a traditional Sichuan specialty dish, belongs to Sichuan cuisine and is a representative Sichuan home-style dish. It is called sister dish to twice-cooked pork.

This product is made from pork buttocks. The finished meat slices are fresh and tender, dark red in color, crispy and tender, delicious in taste, and have a strong local flavor.

Salt-fried pork is a household name in Sichuan and Chongqing, and is a delicacy that goes well with wine and meals.

Twice-cooked pork also plays a very important role in Sichuan cuisine.

Twice-cooked pork has always been considered the first and the embodiment of Sichuan cuisine.

When talking about Sichuan cuisine, twice-cooked pork must come to mind.

Twice-cooked meat is full of color and flavor, and is the dish that most people choose for their meals.

The ingredients vary. In addition to garlic sprouts, you can also use colored peppers, onions, leeks, pot helmets, etc. to make twice-cooked pork.

As the name suggests, "Jiajiang" means "home-made condiments," so the taste produced by each family is different.