Twice-cooked pork is a traditional Han dish of cooking pork and belongs to Sichuan cuisine. Originated in rural areas of Sichuan [1]?. In ancient times, it was called oil-fried pot; most families in Sichuan can make it. The characteristics of twice-cooked pork are: unique taste, bright red color, fat but not greasy, and strong aroma in the mouth. The so-called reheating means cooking again. Twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, you must think of twice-cooked pork. It has both flavor and flavor, and the color is eye-catching, making it the first choice for meals.