twice-cooked pork

When I was in school, I was a small and fat type, and I couldn't even see my waist. It's not because I eat a lot or like to eat snacks, but I'm a serious person who can drink water and gain weight. I love beauty, so when I go to the cafeteria to order meals, I basically eat vegetarian dishes, and every time I order one or two, I have to scoop out half of them, that is, I only eat 0.5 taels of rice for each meal. Seeing my classmates with big fish and meat, I wasn't tempted, especially when someone ate twice-cooked pork, I really panicked in my heart. Therefore, I will probably wait until my classmates have almost eaten before going to pick up food. At that time, my face was pale and my classmates all said that I was white and fat. In fact, I was a typical puffiness.
After graduating and working, I also started to eat meat every day, but the meat on my body has decreased, and now I have become a lean body. Finally, I can eat meat in large gulps and eat in large bowls. I think it is such a happy thing.
Twice cooked pork is a traditional Sichuan dish that can be made by every family. It has a strong taste and is a good dish to go with rice. Go to the market and choose a piece of fresh hind leg meat with fat, four thin, six wide and three fingers, and then cook, fry, and season it until it is delicious. When we often soak bones and meat in water, we prefer to put them in cold water, which will help remove blood stains. But making twice-cooked pork is different. You must boil water and put it in the pot to seal the water inside, and the finished vegetables will be more moist. Before cooking, it is best to add ginger slices, green garlic seedlings, and pepper grains in the water to boil to create the fragrance, and then put the meat in and cook. When frying, if rapeseed oil is used, it can be combined with meat slices for a better effect.
As a Sichuanese, when I first arrived in the south, I particularly disliked their fried pork. Because our customary practice is to burn the pork with skin to yellow, or brown it in a dry scalding pan, and then scrape it clean to remove the peculiar smell on the pig skin. In the south, they are basically washed directly and put into the pot. The meat flavor is not enough and the peculiar smell is mixed, which is a pity. This should be a difference in regional food culture and has no meaning of disparaging. Authentic Cantonese cuisine is exquisitely crafted and diverse in styles. It not only retains the nutrition of the food, but also has wonderful stimulation in terms of vision and taste. As a result, countless times, I am glad that I was born in this diverse food country and experienced the joy of life brought by various delicacies.