According to inquiries on Douguo Food and Gourmet World, we learned that warm soup pork and stir-fried broth are two different cooking methods. The details are as follows: 1. Warm soup pork is a Fujian specialty snack. It is made of pork belly cut into cubes and mixed with soy sauce.

Then add water starch and mix well, then spread it with oil, then add tomatoes, green peppers, peanuts, onions, etc., stir-fry until cooked, and season with salt, soy sauce, and vinegar.

The characteristics of warm soup meat are fresh and tender meat, bright color, sweet and sour taste, and overflowing aroma.

2. Stir-fried broth is a common home-cooked dish. It is made by cutting pork belly into slices, marinating it with salt, cooking wine, and starch, then frying it in oil until both sides are golden brown, then adding ginger, garlic, onion, star anise, etc. and stir-frying until fragrant.

A broth made by adding water or stock and cooking the meat until it becomes tender, and seasoning it with salt, soy sauce, sugar, and vinegar.

The characteristics of stir-fried meat soup are soft and rotten meat, rich soup, sour and spicy taste, and rich in nutrients.

To sum up, I think warm meat soup and stir-fried meat soup are different. Their raw materials, methods, tastes and styles are different, and they all have their own characteristics and flavors.