Pork stewed in red is a traditional Han Chinese dish of Guangdong Province, belonging to the Cantonese cuisine. It is golden in color, smooth and soft, fat but not greasy. Cut the pork into small pieces of 3 x 2 centimeters; use water to put rock sugar to open the wok, add soy sauce to cook into sugar gelatin, put in the cut preserved meat, wine, salt and mix well, stewed over a slow fire; stewed preserved meat, neatly arranged in a buckle bowl, and then buckled on the plate will be completed.