Twice-cooked pork is to Sichuan people what Laohuo soup is to Cantonese people.
They also mean warmth, woman and home. The old mother treats her children who have returned from afar and cooks twice-cooked pork; the wife feels sorry for her overworked husband and cooks twice-cooked pork; the whole family satisfies their cravings during the "tooth-breaking ceremony", and it's still twice-cooked pork. Today, with great abundance of materials, twice-cooked pork is still a complex that Sichuan people cannot let go of. A Sichuan housewife who doesn't know how to make soup can still be a good wife and mother, but if she can't stir-fry twice-cooked pork, it will be difficult for her to keep her job even if she wants to be a shrew. A small plate of meat is related to a lifetime event, and you shouldn't take it lightly even if you think about it.
Twice-cooked pork
This shows that the throne of twice-cooked pork is not usurped. First, Sichuan cuisine is famous for its spicy taste, but it also has a refreshing taste. Twice-cooked pork follows the golden mean, is impartial, upright and benevolent, and has the style of a king. Secondly, my aunt, my little sister, my father and my brother wholeheartedly support me. An emperor without a mass base can only be a grass-headed king. Thirdly, twice-cooked pork is made from simple ingredients, but it has the wonderful ability to turn decay into something magical. Emperors often arise from grass and grass, so this is the same. Fourth, as a cooking method, twice-cooked cooking has many interpretations of dishes and is very popular. Fifth, the aroma of twice-cooked pork is strong, and when one family cooks the meat, the whole village enjoys it, and there is a sense of having fun with the people.
When filling out files, one has to account for three generations of ancestors. When discussing twice-cooked pork, one has to go back to its roots. It is generally accepted that it comes from folk sacrifices. In ancient times, the emperor sued the temple with Tai Lao, and the princes sued the temple with Shao Lao. The common people do not dare to overstep their bounds, so pork is the first choice. Chang Xu of the Jin Dynasty recorded in "Huayang Guozhi" that during the Shang and Zhou dynasties, the Shu Kingdom was "mountains and forests swamped with fish, and the gardens were full of melons and fruits, which were ripe at each festival, and there was no shortage of food"; while the Ba Kingdom was "planted with grains in the soil and had six kinds of livestock." ".
Pigs are one of the "six livestock" that have their due share, so the consumption of pork by Sichuan people can be traced back to at least this period. The sacrificial pork pays special attention to the use of "knife heads". That is, a piece of meat with the skin on it. Fat is the most beautiful thing, and the part is not restricted. Tighten it with boiling water. Ancestors have no time to show up to eat the half-cooked cold pork of future generations. This offering that has been accepted by the ancestors has yet to be "distributed" by future generations, using the teeth, tongue, intestines and stomach to eliminate it materially.
If you want to cook this fat piece that has been boiled in water, it will obviously be extremely fatty and difficult to overcome. But this did not trouble our clever ancestors. They found the best solution in practice: cut into thin slices, stir-fry with garlic sprouts or green pepper or lotus root and local bean paste; the meat slices that were originally bloated like a fat mother suddenly transformed into the graceful curves of a girl---the so-called "Lengzhanwo" is also the case; the originally pale flesh color becomes like a youthful beauty, and the pink face contains spring. The aroma of garlic sprouts inspired by the hot meat fat spreads everywhere, proudly announcing the owner's wealth and nourishment. After this cooking, the fatty meat becomes delicious and delicious. Take a piece of meat wrapped with two pieces of garlic sprouts, gleaming with red oil, bite it down, chew it with your mouth closed, let the meat juice flow freely between your lips and teeth, and swim in your lungs with the strange fragrance. After chewing to the fullest, I took two mouthfuls of dry rice and felt satisfied. What more could I ask for!
The Twice-cooked Pork, which is fat but not greasy and suitable for both wine and rice, is naturally popularized and popularized by future generations for its "spicy aroma and good taste". The selection of materials is more refined and the technology is more sophisticated. Later, the technology of "dry steaming" and other exquisite products such as "Lianshan twice-cooked pork", "Spicy twice-cooked pork" and "Caigen-flavored twice-cooked pork" appeared.
With the popularity of Sichuan cuisine across the country, famous Sichuan dishes including twice-cooked pork are also well-known and accepted by people all over the world. It is a great thing that exchanges and cooperation between different cuisines can promote the development and growth of the country's culinary industry.
We should not be a narrow-minded, conservative "authentic" sect; we should abandon our sectarian views and go out and invite people in. In fact, several major cuisines have been in the process of blending and infiltrating with each other since ancient times. There is no such thing as an absolutely "pure" cuisine. Skillful porting and borrowing are to be commended.