Sichuan Twice-cooked pork

Sichuan famous dish, also known as shabu-shabu meat, is said to be the first dish of the Sichuan people in the first and fifteenth tooth festival (improving life). At that time, most of the practices were first boiled and then fried. At the end of the Qing Dynasty, there was an Hanlin with a surname of Ling. Because of his frustration, he retired his home and studied cooking. He changed the original boiled pork to the first taste of the pork, and then steamed it in a sealed container to fry the vegetables. Because it is steamed to cooked for a long time, it reduces the loss of soluble protein, maintains the rich flavor of the meat, the original taste is not lost, and the color is bright red. Since then, the long-steamed pork meat of the famous noise city has spread.