1. 特色：色泽红亮、滋味浓厚、咸香微辣、滋润爽口。

1. Features: Bright red color, rich flavor, slightly salty and spicy, moist and refreshing.

2. 原料：去皮猪后腿肉或去皮前夹五花肉250克、青蒜苗或鲜青椒100克、郫县豆瓣30克、潼川或成都太和豆豉5克、川盐1克、化猪油75克。

2. Ingredients: 250 grams of peeled pork hind leg meat or peeled pork belly, 100 grams of green scallions or fresh green peppers, 30 grams of Pixian Douban sauce, 5 grams of Tongchuan or Chengdu Taihe Douhuang, 1 gram of Sichuan salt, and 75 grams of refined lard.

3. 要烹出风味地道的回锅肉，其间有四个重要环节：

3. To cook authentic Twice Cooked Pork, there are four important steps involved:

4. 四是把握火候，是能否成灯盏窝的关键所在。爆炒时用大火、混合油（熟菜油、化猪油）要多、油温达80-100度（五六成热），油温不宜太高，肉片纤维在均衡油温中易于逐渐收缩，肥肉吐油、瘦肉脱水，而收缩成灯盏窝形态，并飘逸出肉香味。此时可以将多余的油滗出，留适量油，烹入料酒去腥增香，当水汽已干、肉片吐油，把肉片推在一边，下剁细的郫县豆瓣煵炒至油现红色，改用小火下甜面酱炒和均匀，（也可加豆豉），下酱油、白糖，然后再调成中火，先放切成马耳朵寸节的蒜苗白杆炒断生，再下青蒜苗寸节迅速炒几下，淋点啤酒、加一小勺辣椒红油，即可起锅装盘。

4. The fourth key is to control the heat, which determines whether the dish can become a lamp stand depression. When stir-frying, use high heat and mix a large amount of oil (cooking oil, lard), and the oil temperature should reach 80-100 degrees (about five or six levels of heat). The oil temperature should not be too high, as the meat slices will gradually shrink in a balanced oil temperature, the fatty meat will release oil, and the lean meat will lose moisture, forming a lamp stand depression shape, while emitting a savory aroma. At this time, you can pour out the excess oil, leave an appropriate amount, add cooking wine to remove fishiness and enhance flavor. When the moisture is dry and the meat slices release oil, push the meat slices to one side, add finely chopped Pixian Douban sauce and stir-fry until the oil turns red. Then, reduce the heat and stir-fry the sweet soybean paste until it is well mixed (you can also add black bean paste). Add soy sauce, sugar, and then adjust the heat to medium. First, stir-fry the white part of the green garlic cut into horse ear-shaped pieces until they are slightly cooked, then quickly stir-fry the green garlic slices, drizzle some beer, add a small spoon of chili oil, and then you can turn off the heat and serve the dish.

5. Eat all kinds of food and salt， wear all kinds of silk is better than cotton.

5. Eating all kinds of food and salt, and wearing all kinds of silk is better than cotton.

6. 盐水具有消炎杀菌、呵护咽喉的作用。秋季气候干燥，是急(慢)性咽喉炎、扁桃体炎的高发时节。当咽喉感觉有轻微不适时，可用盐水做晨间漱口剂，或者是如果你有喉咙疼痛或者是肿胀的感觉的时候最好每天用浓盐水漱口几次，这样会有很好的环境效果。如果是慢性咽炎的话也可以选择每天早上喝一杯淡盐水，或者是漱口几次，可以有预防和治疗的作用。

6. Saltwater has the effects of anti-inflammatory and antibacterial, as well as protecting the throat. In autumn, when the climate is dry, it is a high incidence season for acute (or chronic) pharyngitis and tonsillitis. When you feel a slight discomfort in your throat, you can use saltwater as a morning gargle. Or, if you have a sore throat or swelling sensation, it is best to gargle with strong saltwater several times a day, which can have a good environmental effect. If it is chronic pharyngitis, you can also choose to drink a glass of diluted saltwater every morning or gargle several times, which can have a preventive and therapeutic effect.

7. 一是选肉要精。做一份正宗的回锅肉，应选用皮薄膘厚、肥瘦相连的猪臀肉，肥三成瘦二成，肥肉宽度约两指余，瘦肉一指的二刀肉。其肉质细嫩，肥瘦相间适宜，爆炒时易于卷曲成窝状。

7. Firstly, select the meat carefully. To make authentic Twice-cooked pork, you should choose pork臀肉 with thin skin and thick fat, where the ratio of fat to lean meat is three to two. The fat part should be about two fingers wide, and the lean part should be one finger wide, cut into two pieces. The meat is tender and the fat and lean parts are evenly distributed, making it easy to curl into a wavy shape when stir-fried.

8. 提醒：肉片不宜爆炒得太干焦，不滋润而影响吃口。

8. Reminder: The slices of meat should not be stir-fried too dry and crispy, as this will affect the texture and taste.

9. 盐放在哪里都咸，醋放在哪里都酸。

9. Salt is always salty wherever it is placed, and vinegar is always sour wherever it is placed.

10. If you eat salt and rice， you have to be reasonable.

10. If you eat salt and rice, you must be reasonable.

11. 烹制：将猪肉切成5厘米长、25厘米宽的薄片、豆瓣、豆豉（也可直接用颗粒）剁细、蒜苗切成寸节，青椒破开去籽切成短节。炒锅大火烧热，下化猪油烧至七成热、放入肉片炒散开，水汽除尽，下川盐炒制肉片吐油，即下豆瓣、豆豉炒制油色红亮，与肉片炒和均匀，再放蒜苗或青椒炒断生，亦可下点料酒，香味扑鼻即可起锅装盘。

11. Cooking instructions: Cut the pork into thin slices 5 cm long and 25 cm wide. Finely chop the Douban bean paste and Dou chi (you can also use it in particle form directly). Cut the green onions into inch-long pieces, and split the green peppers, remove the seeds, and cut into short sections. Heat the wok over high heat, add melted lard and heat to 70% of its smoke point. Add the pork slices and stir-fry until they are separated, removing all water vapor. Add Sichuan salt and stir-fry the pork slices until they release oil. Then add the Douban bean paste and Dou chi, stir-fry until the oil turns red and bright, mix well with the pork slices. Add the green onions or green peppers and stir-fry until they are just cooked through. You can also add a little cooking wine. Once the aroma is strong, remove from heat and serve in a dish.

12. Salt is salty everywhere， vinegar is sour everywhere.

12. Salt is salty everywhere; vinegar is sour everywhere.

13. 关于食盐的妙用，上面给大家介绍了相关的一些内容了，可以看出盐水的好处还是有很多的，不仅仅是调味那么简单，只要我们用心的去发现，很多的小窍门和使用的小方法都可以让我们的生活有所改变，也会让生活变得更加美好。

13. Regarding the wonderful uses of salt, some related content has been introduced to everyone above, and it can be seen that there are still many benefits to saltwater, which is not just simple as seasoning. As long as we pay attention to discovering, many little tricks and usage methods can change our lives and make life more beautiful.

14. 三是煮好的肉先修理整齐，切片时厚薄要均匀。通常回锅肉标准片张为5厘米长、4厘米宽、02厘米厚，若太厚，爆炒时不易收缩卷曲，太薄又易炒焦炒烂。

14. Thirdly, after the meat is cooked, it should be trimmed neatly and the slices should be uniform in thickness. The standard size for Twice-cooked pork slices is usually 5 centimeters in length, 4 centimeters in width, and 0.2 centimeters in thickness. If the slices are too thick, they are not easy to shrink and curl during quick-frying, and if they are too thin, they are prone to burning and becoming overcooked.

15. 吃尽五味盐好，走遍江湖田好。

15. It's good to taste all the flavors of salt; it's good to wander through the fields of the world.

16. 食盐具有增强血液凝固的作用。如果鼻子出血，可用药棉浸盐水塞入鼻孔中，同时喝1杯盐汤，可以可以有效的改善鼻子出血的情况，或者是扣钱有牙龈出血的情况也可以选择用盐水来漱口，可以有止血缓解疼痛的作用。

16. Salt has the effect of enhancing blood coagulation. If you have a nosebleed, you can insert a cotton ball soaked in saltwater into the nostril, and at the same time, drink a cup of saltwater. This can effectively improve the condition of nosebleeds, or if you have bleeding gums, you can also choose to rinse your mouth with saltwater, which can have the effect of stopping bleeding and relieving pain.

17. Vegetables are tasteless and salt-free， and fields are fertile and gluten-free.

17. Vegetables are tasteless and salt-free, and fields are fertile and gluten-free.

18. It's better to eat all kinds of salt than to walk all over the rivers and lakes.

18. It's better to eat all kinds of salt than to wade through all the rivers and lakes.

19. 以传统正宗的蒜苗回锅肉而言，其烹调及风味标准是：肥瘦相连、厚薄均匀、滋润化渣、咸鲜香浓、微辣回甜、酱香浓郁、呈灯盏窝状。肉片是否呈现灯盏窝状，反映出烹调者的技艺水准。

19. For traditionally authentic twice cooked pork with green scallions, the standard for its cooking and flavor is: the fat and lean meat are connected, the thickness is even, it is moist and melts in the mouth, it is salty, fresh, rich in aroma, slightly spicy with a hint of sweetness, with a strong sauce fragrance, and it takes on a shape resembling a lantern wick. Whether the slices of meat take on a lantern wick shape reflects the cook's skill level.

20. 如果患上沙眼，可用淡盐水来洗眼;倘若眼部红肿，可取一茶匙细盐加入到600毫升温开水中，待其溶化后，用药棉浸泡一会儿，然后用棉棒压住眼部红肿的地方，就可以立即有消肿的效果，同时使用盐水还可以有安神镇静的作用，特别是用来醒酒就是不错的选择。

20. If you contract trachoma, you can rinse your eyes with dilute saltwater; if there is redness and swelling in the eyes, you can dissolve one teaspoon of fine salt in 600 milliliters of warm water. After it has dissolved, dip a cotton ball in it for a while, then press the cotton ball against the area of redness and swelling in the eyes with a cotton swab. This can immediately relieve the swelling. Additionally, using saltwater can also have a calming effect, making it a good choice for sobering up.

21. 吃尽百味还点盐，穿尽绫罗不如棉。

21. Having tasted all flavors, adding salt still makes a difference; having worn out silk and brocade, cotton is still preferable.

22. 盐煎肉，全称叫生爆盐煎肉，其与回锅肉在选料、调味、烹炒及风味上大相径庭。盐煎肉用去皮猪后腿肉或去皮前夹五花肉；烹炒不“回锅”，而是将去皮猪肉切片，直接下锅加川盐爆炒，故叫“生爆、盐煎”；调味用剁细的郫县豆瓣、豆豉，不用甜面酱和酱油；配料也可加青椒或蒜苗爆炒，最后烹点料酒，其成菜色泽红润，滋味香浓，咸鲜微辣，滋香可口。

22. Salt-fried pork, also known as raw and sizzling salt-fried pork, differs greatly from twice-cooked pork in terms of ingredients selection, seasoning, stir-frying, and flavor. Salt-fried pork uses pork tenderloin or five-layer pork belly without skin; the stir-frying process does not involve "returning to the pot," but instead, the skinless pork is sliced and directly fried with Sichuan salt, hence the name "raw and sizzling, salt-fried." The seasoning uses finely chopped Pixian Douban sauce and black bean paste; sweet soy sauce and soy sauce are not used. The ingredients can also be stir-fried with green peppers or scallions, and a little cooking wine is added at the end. The dish is red and lustrous, with a rich and fragrant taste, slightly salty and slightly spicy, with a mouth-watering flavor.

23. 菜没盐无味，田没肥无谷。

23. Vegetables without salt have no taste, and fields without fertilizer have no grain.

24. 吃着盐和米，就得讲情理。

24. If you're eating salt and rice, you should talk sense.

25. 二是煮肉要适度。二刀肉放入开水锅中，下拍破的姜块、大葱节、少许花椒、料酒煮十分钟左右，至肉色发白，皮软掐得动，瘦肉部分刚断红（俗话说七分熟），然后关火，让肉在汤中浸泡十来分钟，捞起搽干水分，便可切片回锅了。切不可为了便于好切片，而把肉放进冰箱急冻，质地和香味会发生很大变异。另外，猪肉的汤可用来煮大白菜、莲花白、萝卜或冬瓜，放点盐调味，又是一道不错的汤菜。

25. The second point is that the meat should be cooked appropriately. Put the two-cut meat into a pot of boiling water, add crushed ginger blocks, sections of scallion, a little Sichuan pepper, and cooking wine, and boil for about ten minutes until the meat turns white, the skin becomes soft and can be easily pinched, and the lean part just starts to show a red tint (as the saying goes, seven out of ten done), then turn off the heat and let the meat soak in the broth for about ten minutes. After that, lift the meat, dry it, and it's ready to be sliced and returned to the wok. It is absolutely not recommended to freeze the meat in the refrigerator to make it easier to slice, as the texture and aroma will undergo significant changes. Furthermore, the pork broth can be used to cook Chinese cabbage, Napa cabbage, radish, or winter melon. Add some salt for seasoning, and it becomes another excellent soup dish.

26. 回锅肉与盐煎肉堪为川菜家常人家姐妹花，各有颜值，各具姿色，风味别样，深为传人钟爱。

26. Twice cooked pork and salted pork can be regarded as the sister flowers of Sichuan cuisine in ordinary households. Each has its own charm and elegance, with distinct flavors, deeply loved by successors.