Twice-cooked pork:
1.选肉要精：要当天宰杀的鲜猪肉，肥四后腿二刀，瘦六宽三指，太肥则腻，太瘦则焦，太宽太窄都难成型。
Choice of meat should be fine: To the day of slaughter of fresh pork, fat four legs two knives, three fingers wide and six thin, too fat is tired, too thin then the coke, too wide and too narrow immune molding.
2.煮肉要调味：清水煮肉，难出肉香，因此，水滚开以后，要先放入生姜（用刀拍开）、大葱节、大蒜、花椒吊汤，等汤气香浓，再放入洗净的猪肉，六成熟就捞起备用，不能煮得太软。
Boiled pork to flavor: clean Shuizhu Rou, a meaty hard, so after boiling water, add ginger first (a knife to open), Section onion, garlic, pepper soup, hanging, gas and other fragrant soup, add wash the pork into six mature picked up on the back, can not cook too soft.
3.切肉要巧：很多人等肉冷了再切，肥瘦易断，热的时候又烫手，下刀难以均匀，懂行的厨师，把捞起的肉放在冷水里浸一浸，趁外冷内热时下刀，现在有了冰箱，可以把刚煮好的肉放到急冻室里两三分钟，这就更好切了。
Meat to be clever: Many people, etc. and then cut the meat cold, too fat, easily broken, when the heat and hot, difficult even under the knife, knowledgeable chefs, picked up the meat into a dip dipped in cold water, take advantage of Raisin nowadays knife, now have refrigerators, just cooked meat can be frozen into the room two or three minutes which better cut.
4.配料要正当：豆瓣一定要正宗的郫县豆瓣，用刀剁细，酱油要浓稠可挂瓶壁。
ingredients to be legitimate: Douban must be authentic Pixian, a knife cut thin, thick soy sauce can be linked to the sidewall.
5.煎熬要拿准火候：掌握火候是回锅肉的关键。用中火，下肉片后，即下剁细的郫县豆瓣，混合熬炒，使豆瓣特有的色泽和味道深入肉中。火候油温拿捏得当的师傅，能把肉片熬制成一个一个的卷窝形状，俗称“灯盏窝”。肉片成窝时，立即放入甜面酱、酱油少许，也可适当放几滴料酒，放一点鸡精，以增加香味和鲜味。然后，马上加入配料，改为大火，翻炒致熟就可起锅
Suffering to bring quasi-furnace: the key to control the furnace is twice-cooked pork. With the fire, after the next meat, chopped fine, under which the Pixian, mixed boiled fried, so Douban unique depth of color and flavor meat. Draw the line properly master the furnace oil, stewed meat can a volume into a nest shape, commonly known as "lamps nest." Meat into the nest, immediately placed in sweet sauce, soy sauce a little, it may be appropriate to put a few drops of wine, put a little chicken to increase the aroma and flavor. Then, immediately add the ingredients, to the fire, stir fry cooked can cause pot.
追问好多中式英语啊，clean Shuizhu Rou是清水煮肉？
追答一般没有专业的词汇，通常译法均是如此，对
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