下面我们开始回锅肉的技术总结：
here is the technical summary of the “Twice-Cooked Pork”:
第一，回锅肉原料的首选必须是二刀肉，也可以用五花肉代替，但是口感和肉香味略差
First, the best choice of pork for this dish is upper cut of the leg, you can use pork belly instead, but the taste is not as good
第二，猪肉烙皮这一步不能少，否则会留下皮腥味
Second, burning the skin is important, otherwise there will be odour smell
第三，煮好的回锅肉必须用凉水冲凉，否则回锅肉下锅爆炒时会热油四溅
Third, after boiling cook of the pork, it is best to cool it in cool water, this prevents boil splashing
第四，蒜苗最后下锅不能久炒，蒜苗炒太熟会导致香味大减
Fourth, the garlic sprouts cannot be stir-fried for too long as it will lose its flavour

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I am a Head Chef in Sichuan, China.
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