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Twice-cooked pork is a traditional Sichuan folk dish, also known as twice-cooked pork or twice-cooked pork. Because of its long history and large number of eaters, it has become a famous Sichuan dish with unique flavor. Every family in Sichuan can make twice-cooked pork, so you can’t go to Sichuan without eating twice-cooked pork. As the saying goes, if you don’t eat twice-cooked pork in Sichuan, you haven’t visited Sichuan. For Sichuanese who have lived abroad for a long time, when they return to Sichuan to visit relatives and friends, the first thing they think of eating is twice-cooked pork. Today I also made a very homemade double-sided yellow twice-cooked pork. The meat is rich and fragrant, the tofu retains its original flavor, and the color is bright red. It is a very delicious dish with rice.
