Double-Cooked Pork has a long history and has been improved to taste better and better over time. Generally, the pork is initially quick-boiled and then sliced at first. Next, the pork slices are fried together with side ingredients like green chili, onion or garlic bolts, and what side vegetables to add depends on your own preferences. Fermented soya beans and thick broad-bean sauce are indispensable while frying. As the pork is cooked twice, this Sichuan dish tastes salty and spicy, with a little sweet aftertaste.