老饕聊中国家常菜之四川回锅肉Chinese famous home-cooked dish Sichuan double cooked pork slices

回锅肉的历史可追溯到中国北宋时期，当时叫“油爆肉”。辣椒是在中国明朝末年传入中国，在中国清朝时，油爆肉就加入了辣椒，改名回锅肉。回锅肉是中国川菜中的名菜，也是四川老百姓最喜欢的一道家常菜。回锅肉的制作，肉要选用偏肥的五花肉（这样更有嚼劲），把肉煮熟，切片，然后加配菜蒜苗、调料等爆炒，甜甜的、鹹鹹的、软糯的口感，又香又好吃。

The history of the double cooked pork slices can be traced back to the Northern Song Dynasty in China, at that time it was called ""sauted pork."" Pepper was introduced to China in the late Ming Dynasty. And it was in the Qing Dynasty of China when the pepper was added to the dish “sauted pork” and renAmed it as “double cooked pork slices”.The double cooked pork slices is a famous dish of Sichuan cuisine in China, which is also a favorite home-cooked dish of the Sichuan people.For the cooking of the double cooked pork slices, the meat should be served with fermented pork belly (which is more chewy), first cook the meat, slice it, and then mix it with ingredients, such as garlic, spices, etc. and saute it, which tastes sweet, salty, soft, and fragrant and delicious.