1.選肉要精：要當天宰殺的鮮豬肉，肥四後腿二刀，瘦六寬三指，太肥則膩，太瘦則焦，太寬太窄都難成型。
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.煮肉要調味：清水煮肉，難出肉香，因此，水滾開以後，要先放入生姜（用刀拍開）、大蔥節、大蒜、花椒吊湯，等湯氣香濃，再放入洗凈的豬肉，六成熟就撈起備用，不能煮得太軟。
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，肥瘦易斷，熱的時候又燙手，下刀難以均勻，懂行的廚師，把撈起的肉放在冷水裏浸壹浸，趁外冷內熱時下刀，現在有了冰箱，可以把剛煮好的肉放到急凍室裏兩三分鐘，這就更好切了。
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.配料要正當：豆瓣壹定要正宗的郫縣豆瓣，用刀剁細，醬油要濃稠可掛瓶壁。
ingredients to be legitimate: Douban must be authentic Pixian, a knife cut thin, thick soy sauce can be linked to the sidewall.
5.煎熬要拿準火候：掌握火候是回鍋肉的關鍵。用中火，下肉片後，即下剁細的郫縣豆瓣，混合熬炒，使豆瓣特有的色澤和味道深入肉中。火候油溫拿捏得當的師傅，能把肉片熬制成壹個壹個的卷窩形狀，俗稱“燈盞窩”。肉片成窩時，立即放入甜面醬、醬油少許，也可適當放幾滴料酒，放壹點雞精，以增加香味和鮮味。然後，馬上加入配料，改為大火，翻炒致熟就可起鍋
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.