Braised pork is one of the hot dish recipes. Using pork belly as the main ingredient, it is best to use three layers of fat and lean meat. The cooking technique for braised pork is mainly casserole. It is fat and lean, sweet and soft, and melts in your mouth. Braised pork is widely spread throughout our country and is a famous popular dish. The key to braised pork is that the meat should be reddish in color, which is achieved by frying the sugar. The skin of the braised pork should be slightly hard on the outside, sweet, and the fat can be seen, but it does not taste greasy. The more the braised pork is cooked, the more flavorful and firmer it becomes.

Red braised pork is a famous Han dish that is full of color, flavor and flavor and belongs to Sichuan cuisine. Refreshing, soft and fat but not greasy. Wash the onions and cut into small sections; wash the pork and cut into small cubes. Heat the oil pan, add rock sugar and stir-fry until it turns into sugar color. Add the meat cubes, green onions and aniseed and stir-fry for a few times. Add an appropriate amount of water, soy sauce and cooking wine, and simmer over low heat for 50 minutes. Turn to medium heat and simmer for 3 minutes until the soup thickens. Add salt to taste. Dishes Features: Tender and delicious, fat but not greasy.

As can be seen from the above, the main difference between the two is only one thing: they are different cuisines. Braised pork is a popular dish and is widely spread across the country. Braised pork is a famous dish of the Han nationality and belongs to Sichuan cuisine; other aspects Basically the same.