I like twice-cooked pork the most. The origin of Sichuan twice-cooked pork is determined by the historical and cultural background.

Twice-cooked pork is a classic Sichuan dish that originated in Chengdu, Sichuan Province, China. The characteristic of this dish is that the chopped pork is stir-fried with seasonings such as chili pepper and bean paste to make the meat spicy and delicious, which will whet your appetite.

The history of twice-cooked pork can be traced back to Chengdu in the early 1940s. At that time, there were many merchants and dock workers in Chengdu. They often needed to take the purchased pork, cloth and other ingredients home with them for cooking. Make various delicacies at home. Some of the merchants stir-fry the purchased pork with bean paste, dried chili peppers, etc. to make twice-cooked pork.

Although the preparation of twice-cooked pork is simple, it still requires some skills and experience to make delicious dishes. First, you need to select fresh pork, cut it into moderately sized pieces, and remove impurities and fat from the pork. The peppers, on the other hand, need to be fresh, with the seeds removed, and adjusted to your own taste.

Finally, add enough oil to the pot, add the meat and peppers together and stir-fry until the meat changes color and develops aroma.

The unique taste and cultural background of twice-cooked pork make it one of the representatives of Sichuan cuisine. It is not only very popular in Sichuan Province, but also enjoys a high reputation among the Chinese community across the country and around the world.