回锅肉——云南宴席八大碗之一 ，分享我家祖传的做法（请打开CC字幕）

您好 ！我是木瓦，今天分享我家祖传做法的回锅肉。
回锅肉是云南传统的家常菜，由于大锅烹制也不减风味，因此也是好多地方宴席的八大碗之一，好多农家的杀猪饭总少不了回锅肉，由于地域不同回锅肉的配料是有些差别，味道也是有差别的，我家特有的回锅肉味道从小吃到大，美味健康特别下饭解馋，真的是百吃不厌。
我用猪肉的很多部位做过回锅肉，各有优缺点，五花肉更能烹调出回锅肉的色香味，幸运的是在美国带皮的五花肉还是容易买到。
制作回锅肉的食材配方：
带皮五花肉1.5 磅
盐1/2茶匙
草果粉1/4 茶匙（草果粉的制作请参看   • 几种滇味调料制作（Chinese food basic spices)  
自制麻辣酱 （或豆瓣酱 ）1茶匙 ）
干大蒜（或蒜苗）适量
牛角椒 2个
姜适量
酱油 1 汤匙

Twice-cooked pork is a traditional home-cooked dish in Yunnan. It is also one of the eight bowls for banquets in many places because it does not reduce the flavor when cooked in a large pot. There is also a difference. Today I am cooking twice-cooked pork from my family’s ancestors. it’s really delicious and healthy meals.
I have used many parts of pork to make twice-cooked pork, each has its own advantages and disadvantages. Pork belly can better cook the taste and flavor of twice-cooked pork. Fortunately, pork belly with skin is still easy to buy in the United States.
Ingredients recipe for making twice-cooked pork:
1.5 lbs pork belly with skin
1/2 teaspoon salt
1/4 teaspoon Tsaoko powder
1 teaspoon of homemade spicy sauce (or bean paste)
Dried garlic (or garlic sprouts) appropriate
2 horn peppers
Ginger
1 tbsp soy sauce