Twice-cooked pork（回锅肉做法）

主料：五花肉500克

Ingredients 500 grams of pork and

辅料：姜2块 葱3根 花椒适量 甜面酱1茶匙 郫县豆瓣酱2汤匙 砂糖1茶匙 豆豉1汤匙 料酒1茶匙 生抽1茶匙

Accessories 2 piece of ginger, onion 3 pepper sauce 1 teaspoon amount of Pixian bean sauce 2 tablespoon sugar 1 tsp fermented black bean 1 tablespoon cooking wine 1 teaspoon soy sauce 1 teaspoon

The practice of Double cooked pork slices（回锅肉做法步骤）

1、五花肉冷水下锅，加入姜块、葱段、花椒、料酒煮至沸腾，撇去浮沫pork cold water pot, add ginger, scallion, pepper, cooking wine to the boil, skim

2、继续将五花肉煮至八成熟，待五花肉凉至室温以后切薄片，青椒切块，葱切段，郫县豆瓣酱剁碎、豆豉剁碎

to the pork and cook until eight mature, to cool to room temperature after sliced pork green peppers cut, cut onions Pixian bean paste, fermented black bean chop chop

3、、热锅热油，下入五花肉煸炒至肉片卷曲，起灯盏窝捞出待用

hot pot hot oil, stir fry the pork into the meat from Erigeron nest curl, remove and stand-by

4、留底油下入郫县豆瓣酱，炒出红油

hot oil into the Pixian bean sauce, fried Chili oil

5、加入刚捞出的五花肉再下入豆豉、甜面酱和砂糖翻炒，调入生抽、料酒

to just remove the pork again into the sauce and stir fry sugar, fermented black bean transferred to soy sauce, cooking wine

6、加入青椒块翻炒至断生最后加入葱段稍微翻炒一下即可

add green pepper and stir fry until cooked pieces add scallion stir fry can be slightly

扩展资料：

回锅肉的由来：

1、相传这道菜是从前四川人初一、十五打牙祭（改善生活）的当家菜。当时制作方法多是先白煮，再爆炒。清末时成都有位姓凌的翰林，因宦途失意退隐家居，潜心研究烹饪。他将原煮后炒的回锅肉改为先将猪肉去腥味，以隔水容器密封的方法蒸熟后再煎炒成菜。因为久蒸至熟，减少了可溶性蛋白质的损失，保持了肉质的浓郁鲜香，原味不失，色泽红亮。自此，名噪锦城的久蒸回锅肉便流传开来。

参考资料来源：百度百科——回锅肉