Twice cooked pork is a traditional dish of Sichuan, which belongs to Sichuan cuisine. The main raw materials are pork, green pepper, garlic seedlings, etc. The taste is unique, red and bright, fat but not greasy, the entrance of strong fragrance.
Twice cooked pork originated from in Sichuan rural area. In ancient times, it was called oil exploding pot; most families in Sichuan could make it. The so-called "cooking pot" means cooking again. Back-cooked meat is very important in Sichuan cuisine. Back-cooked meat has always been regarded as the first of Sichuan cuisine, the incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, it must be thought of back-cooked meat. It is the first choice for the next meal. The ingredients are different. In addition to garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, pot helmet, etc. to make pot meat. Each family has its own recipe.
September 10, 2018, "Chinese cuisine" officially released, "Sichuan back pot meat" was named "Chinese food" Sichuan top ten classic dishes.