Cook the meat cooked Sichuan style pork for about 20 minutes, which is almost what is often said as medium-ripe. Gently plunge it into the meat with chopsticks. If you can plunge it in, it means that the pork has reached medium-ripe, so you can fish it up and prepare to cut it.

As the name implies, returning to the pot is to go back to the pot and cook again, which belongs to the practice of secondary cooking. Then returning to the pot is to fry the meat again, so there is no need to cook it too badly. Of course, it's not good to be uncooked, so cook the meat is the key to this dish. The pork is overcooked and rotten, which is not strong enough to eat, tastes bad, and is too raw. The pork tastes chewy and uncooked.

Historical origin of Sichuan style pork

The origin of Sichuan style pork can be traced back to the Northern Song Dynasty. It is impossible to verify when it was born, who cooked it and when it became popular. In the Ming Dynasty, the pork of Sichuan style was basically shaped. The creation of douban in the late Qing Dynasty greatly improved the taste and quality of Sichuan cuisine, making Sichuan cuisine the most famous dish.

If we can't judge whether the fried meat in Song Dynasty is the same as that in Sichuan style; Then the oil-fried pigs in Ming dynasty clearly showed the basic characteristics of Sichuan style pork. "Zhuyu House Miscellaneous Department" by Song Yi, a Ming Dynasty, recorded that: "Stir-fry the pig in oil, take the cooked meat and finely cut it (slice it), add hot oil to saute it, add less soy sauce and wine, add pepper and onion, and stir-fry it with shredded bamboo shoots and shredded water bamboo."