回锅肉是川菜,川菜都强调主料辅料的选择,比如,必须有郫县豆瓣和甜面酱的参与,肉是肥四瘦六宽三指,最好配青蒜一起炒。但很多人吃不了辣、也不能忍受正宗回锅肉的油腻,改良版的回锅肉就应运而生,除了主料基本没变,配菜和口味,全都灵活机动地随意起来,此时你还真不能跟谁争辩人家的 Double-boiled pork is Sichuan, Sichuan have emphasized the choice of the main ingredient materials, for example, must have Pixian bean paste and sweet sauce involvement, the meat is thin and thin four six-fat three fingers, the best fried garlic with garlic. But many people can not eat spicy, can not tolerate the authentic double-boiled pork greasy, the improved version of twice-cooked pork came into being, in addition to the basic ingredients has not changed, with dishes and flavors, all flexible and free to play, when you really can not Who argue people’s