回锅肉是一种烹调猪肉的四川传统菜式，属于川菜系列。口味独特，色泽红亮，肥而不腻，入口浓香，让人回味无穷
主要材料：
五花肉250g
水1000g
油30g
绿色小尖椒5个（切片）
蒜苗30g（切段6厘米）
鸡精1勺匙
姜片10g
盐1勺匙
豆瓣酱20g
料酒10g
煮肉：
1、将五花肉和水、姜片、盐、料酒放入主锅内，以100度/30分钟/逆转小勺烹煮，结束后取出沥干，冷却后切片约0.2-0.3厘米。
炒肉：
1、 将油、豆瓣酱、绿色小尖椒，放入主锅内，以120度/2分钟/速度1爆香。
2、 加入切好的肉片，以120度 /10分钟/逆转小勺 翻炒，无需盖上量杯盖。
3、 加入味精和蒜苗，以120度/5分钟/逆转小勺拌炒，结束后装盘即可
Main ingredients
250g pork belly
1000g of water
30g of oil
5 small green hot peppers (sliced)
30g garlic sprouts (cut into 6 cm sections)
1 tablespoon of chicken essence
10g sliced ginger
1 tablespoon of salt
20g bean paste
Cooking wine 10g
Boiled meat:
1. Put the pork belly, water, ginger slices, salt, and cooking wine in the mixing bowl, cook at 100 degrees/30 minutes/reversing a small spoon, take it out and drain after cooling, and slice about 0.2-0.3 cm after cooling.
Fried meat:
1. Put the oil, bean paste, and small green hot peppers in the mixing bowl and saute at 120 degrees/2 minutes/speed 1.
2. Add the cut meat slices and stir fry at 120°C/10 minutes/reversing a small spoon without covering the measuring cup lid.
3. Add monosodium glutamate and garlic sprouts, stir-fry at 120°C/5 minutes/reversing a small spoon, and put it on the plate