The preparation method of the first half of the improved braised pork is basically the same as that of the traditional braised pork, except that the preparation method of Cantonese sweet and sour juice is used for reference, and some Cantonese spices are added to the juice, so that the finished dish is integrated from north to south and has a unique flavor. Common methods of braised pork: making 750g tomato sauce, 3 bottles of iced sour plum sauce OK juice, 200g half bottle of Libalin juice, tomato sauce 1 bottle of sugar 1500g, 2 bottles of white vinegar carrots, 3 tomatoes, 2 fresh lemons 1, and a little carmine and lemon yellow pigment. In the process of making, pot-wrapped meat 1 is made every day. Wash carrots, tomatoes and fresh lemons and slice them. 2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum sauce, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire. 3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time.