家常美味：回鍋肉-Homemade delicacy: Twice-cooked pork

回鍋肉

一、簡介

回鍋肉是一道源自四川的經典川菜，起源於四川農村地區，歷史悠久，具有獨特的口感和風味。古代時期稱作油爆鍋，四川地區大部分家庭都會製作。回鍋肉在川菜中的地位非常重要，一直被認為是川菜之首、川菜之化身，提到川菜必然想到回鍋肉。

二、特點

口感獨特：回鍋肉口味獨特，色澤紅亮，肥而不膩，香辣入味，是下飯菜中大部分人會選的菜。
製作原料：主要原料包括豬後臀肉（二刀肉）、青椒、蒜苗等。其中，「回鍋」指的是食材先煮後炒，兩次入鍋，二次烹調之意。
烹調方法：其烹調方法相對簡單，但講究火候和調味料的搭配。透過煮、煎、炒等多種烹飪手法，將豬肉烹調至肥而不膩，與調味料完美結合。
三、歷史背景

回鍋肉的源頭可以追溯到北宋時期，但具體於何時誕生、由何人炮製、自何時流行已無法考證。古時稱為“油爆肉”，味道偏向鹹鮮。到了明清時期，辣椒的傳入，致使回鍋肉基本定型。清末豆瓣的創製，更是大大提升了回鍋肉的口感與品質，使其成為川菜中最著名的一道菜。

四、製作步驟（簡化版）

前期準備：將豬後臀肉洗淨入鍋，加入調味料（如蔥、薑、花椒、料酒等）煮至八成熟，取出冷卻後切片備用。同時準備好蒜苗、青椒等配菜和調味料。
烹調過程：熱鍋入油，炒香調味料（如豆瓣醬、乾紅辣椒等），再放入肉片翻炒至捲起。接著加入配菜和適量調味料（如醬油、糖、料酒等）翻炒均勻。
調味與收汁：依口味加入適量調味料調味，最後收汁至濃稠即可出鍋。
五、評價與影響

回鍋肉因其獨特的口感和風味，深受人們喜愛，並逐漸成為家常菜和餐廳必點菜色之一。在2018年9月10日，「中國菜」正式發佈時，「四川回鍋肉」被評為「中國菜」四川十大經典名菜之一，充分展現了其在川菜中的重要地位。

Twice-cooked pork

1. Introduction

Twice-cooked pork is a classic Sichuan dish originating from Sichuan. It originated in rural areas of Sichuan and has a long history with a unique taste and flavor. In ancient times, it was called oil-fried pot, and most families in Sichuan would make it. Twice-cooked pork has a very important position in Sichuan cuisine. It has always been regarded as the first and embodiment of Sichuan cuisine. When Sichuan cuisine is mentioned, it is inevitable to think of twice-cooked pork.

2. Features

Unique taste: Twice-cooked pork has a unique taste, bright red color, fat but not greasy, spicy and tasty. It is a dish that most people would choose for rice.
Ingredients: The main ingredients include pork buttocks (two-knife meat), green peppers, garlic sprouts, etc. Among them, "re-cooking" means that the ingredients are boiled first and then fried, and are put into the pot twice for cooking.
Cooking method: Its cooking method is relatively simple, but it pays attention to the combination of heat and seasoning. Through a variety of cooking methods such as boiling, frying, and stir-frying, the pork is cooked until it is fat but not greasy, and perfectly combined with the seasoning.
3. Historical background

The origin of twice-cooked pork can be traced back to the Northern Song Dynasty, but it is impossible to verify when it was born, who prepared it, and when it became popular. In ancient times, it was called "fried meat with oil", and the taste tended to be salty and fresh. In the Ming and Qing Dynasties, the introduction of chili peppers led to the basic shape of twice-cooked pork. The creation of bean paste in the late Qing Dynasty greatly improved the taste and quality of twice-cooked pork, making it the most famous dish in Sichuan cuisine.

4. Production steps (simplified version)

Preliminary preparation: Wash the pork buttocks and put them into the pot, add seasonings (such as onions, ginger, peppers, cooking wine, etc.) and cook until 80% cooked, take out and cool, slice and set aside. At the same time, prepare garlic sprouts, green peppers and other side dishes and seasonings.
Cooking process: Heat the pan with oil, stir-fry the seasonings (such as bean paste, dried red peppers, etc.), then add the meat slices and stir-fry until they roll up. Then add side dishes and appropriate seasonings (such as soy sauce, sugar, cooking wine, etc.) and stir-fry evenly.
Seasoning and sauce collection: Add appropriate amount of seasoning according to taste, and finally collect the sauce until it is thick before serving.
5. Evaluation and influence

Due to its unique taste and flavor, twice-cooked pork is deeply loved by people and has gradually become one of the must-order dishes in home cooking and restaurants. On September 10, 2018, when "Chinese Cuisine" was officially released, "Sichuan Twice-cooked Pork" was rated as one of the top ten classic Sichuan dishes in "Chinese Cuisine", fully demonstrating its important position in Sichuan cuisine.

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