Twin-cooked pork slices [1] is one of the representative dishes of home-cooked (flavored) dishes in traditional Sichuan cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hindquarters, green peppers, garlic sprouts, etc., which are unique in taste, bright in color, fat but not greasy. Sichuan cooked pork originated in rural areas of Sichuan. In ancient times, it was called an oil frying pan, which was made by most families in Sichuan. The so-called returning to the pot means cooking again. The position of Sichuan Cuisine is very important. Sichuan Cuisine has always been regarded as the first and the embodiment of Sichuan Cuisine. When Sichuan Cuisine is mentioned, Sichuan Cuisine must be thought of. Sichuan style pork is delicious and delicious, which is the dish that most people will choose in the next meal. Ingredients are different. Besides garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, pot helmets, etc. to make Sichuan style pork. As the name implies, "homely" means "seasoning is common in every family", so the taste produced by each family is different. This characteristic also gives Sichuan style pork a unique charm. September 20 18 10, "Chinese food" was officially released, and "Sichuan huiguo meat" was rated as one of the top ten classic Sichuan dishes. [2]

Chinese name

stir-fried boiled pork slices in hot sauce

Foreign name

Twice-cooked pork slices[ 1]

one's taste

The color is bright red, salty, slightly spicy and slightly sweet.

Main ingredients

Pork rump, green pepper, garlic sprout, bean paste, lobster sauce, sugar, ginger, garlic, salt and sweet noodle sauce.

classify

Sichuan dish, home-cooked dish