Double Cooked Sliced Pork 回鍋肉
Double Cooked Sliced Pork 回鍋肉 |
Burnaby Chinese Food
Double-cooked pork is one of the representative dishes of home-cooked (flavored) dishes in the traditional Sichuan cuisine, belonging to the Sichuan cuisine series.
The main raw materials are pig rump meat (two-knife meat), green peppers, garlic sprouts, etc. The taste is unique, the color is red and bright, and it is fat but not greasy.
Twice-cooked pork originated in rural areas of Sichuan. In ancient times, it was called oil frying pan, and it was made by most families in Sichuan. The so-called re- cooking means cooking again.
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