Twice-cooked pork is already very famous as one of the special dishes of Sichuan, but there is actually a dish in Sichuan called salt-fried pork. There is not much difference between the two dishes, but there are indeed some differences between them. Different, otherwise why would the names be different? When you hear the name twice-cooked pork, you should be able to imagine that this dish needs to be cooked twice in the pot. That is to say, we need to cook the meat before frying it in the pot, and the salt-fried meat does not need to be fried. The meat is not cooked and then stir-fried. The meat is stir-fried directly in the pot. Therefore, although the two taste similar, there is a difference in texture. Twice-cooked pork tastes softer, while salt-fried pork tastes softer. It should be crispier. The correct way to cook twice-cooked pork (Sichuan version) Ingredients: Pork shank with skin, Pixian watercress, sugar, pepper, ginger, monosodium glutamate, vegetable oil, garlic sprouts Method: Wash the meat, put it into a pot of boiling water and cook until it is 7 minutes cooked, remove Allow to cool, cut into uniformly sized slices about the thickness of a round coin, wash the garlic sprouts, cut into diamond shapes with a diagonal knife (should not be cut too long) and set aside; Put the wok on high heat and lower it a little Vegetable oil, slosh the oil in the pot to lubricate the surroundings of the pot so that it will not stick to the bottom of the pot when adding the meat. When the oil is 80% hot, add 10 peppercorns and a few ginger slices and stir-fry gently. Add the chopped hind leg meat and stir-fry, not too fast and with small movements to avoid oil splashing during stir-frying. Stir-fry until the meat slices in the pot are slightly rolled up and the water is basically dry. Add a little sugar and Pi County watercress and continue to stir-fry until the watercress becomes fragrant. Add the garlic sprouts and stir-fry until the garlic sprouts are broken. Add MSG and serve on a plate~ ~~ Ingredients for raw fried salt-fried pork: raw pork or fat and lean meat from hind legs, fresh red pepper, peanut oil, green garlic, Sichuan Pixian bean paste, tempeh, soy sauce, cooking wine, white sugar, ginger, refined salt. Preparation method: First, peel the pork and cut it into 30 mm long, 25 mm wide, and 2 mm thick slices. Peel and cut the ginger into thin slices. Cut the green garlic diagonally into 10 mm long segments. Cut the fresh red pepper into 10 mm long and 10 mm thick slices. mm pieces; heat the wok over a high fire, add peanut oil, and when it starts to smoke thickly, add the meat slices and fry for 1 minute. When the meat slices are rolled up and turn slightly yellow, add refined salt and ginger slices and fry for a few times. Add tempeh, bean paste, fresh red pepper, soy sauce, cooking wine, sugar, and green garlic in turn, stir-fry and serve.