Description
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Shui Zhu Rou Pian (水煮肉片), often translated as "Sichuan Water Boiled Meat Slices," is one of the most misnamed dishes in Chinese cuisine. Because "boiled" in English sounds boring, like food cooked in water. In reality, this dish is bold, fragrant, and deeply satisfying.
The term shui zhu (水煮) refers to a classic Sichuan cooking technique in which marinated meat is gently poached until silky tender, then served in a flavorful broth infused with chilies, Sichuan peppercorns, and aromatic seasonings. Every bite delivers layers of savory, numbing, and aromatic flavors that have made this dish a beloved staple throughout Sichuan.
Ingredients
To make the aromatic starch water mixture
4 cloves of garlic
4 slices of ginger
4 scallions, white part only, reserve the green part for garnish
3 tbsp of water
1 tbsp of cornstarch
To marinate the pork
350g / 12.3 oz of pork loin, sliced thinly
1/4 tsp of salt
1/4 tsp of ground black pepper (Amazon Link - https://geni.us/black-peppercorns)
The aromatic starch water mixture
1 egg white
To make the chopped Sichaun peppercorns and red dried chilies Dao Kou La Jiao（刀口辣椒）
2/3 cups of dry red chilies（Amazon Link - https://geni.us/red-dried-chilies）
1 tbsp of Sichuan peppercorn（Amazon Link - https://geni.us/sichuan-peppercorns）
1 tbsp oil to stir fry
Vegetables to put at the bottom（底菜）
113g / 4 oz Chinese celery, cut into stalks
113g / 4 oz stem lettuce, cut into bite sized pieces
113g / 4 oz bean sprout
To make the spicy broth
3 tbsp of oil
The remaining minced aromatics
1/2 tbsp of red chili flakes
3 tbsp of Sichuan Dou Ban Jiang（Amazon Link - https://geni.us/Sichuan-dou-ban-jiang）
3 Tbsp of Chinese fermented chopped chilies (剁椒) (Purchase Link - https://curatedkitchenware.com/products/chinese-chopped-red-chili-sauce-duo-jiao)
3 cups of water or beef stock
To finish the dish
The chopped Sichuan peppercorns and red chilies Dao Kou La Jiao（刀口辣椒）
2 tbsp of minced garlic
2 tbsp of diced scallion
2 tbsp of diced cilantro
2 tsp of toasted sesame seeds
3 tbsp of hot oil to pour on the top