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How to Make Shuizhu Roupian (Sichuan Boiled Pork Slices)

Shuizhu Roupian is spicy, numbing, fresh, and aromatic, making it a perfect dish for rice lovers. However, the preparation can be slightly complicated. The main challenge lies in achieving the tender texture of the meat; beginners typically need 1-2 hours to complete it. For rice enthusiasts, the effort is totally worth it~

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Pork tenderloin
  • Table salt
  • White pepper powder
  • Light soy sauce
  • Cooking wine
  • Egg white
  • Potato starch
  • Vegetable oil
  • Bean sprouts
  • Pak choi (Bok choy)
  • Celery
  • Scallions (Green onions)
  • Garlic
  • Ginger
  • Pickled red chili peppers
  • Green Sichuan peppercorns
  • Dried red chilies
  • Doubanjiang (Spicy broad bean paste)
  • Chicken bouillon powder
  • Granulated sugar
  • Spring onions
  • Rapeseed oil

Quantities

  • Pork tenderloin: 300g
  • Spring onions: 2 stalks
  • Ginger: 10g
  • Garlic: 20g
  • Pickled red chili peppers: 20g (Adjust from 0-40g based on spice preference)
  • Scallions (Green onions): 2 stalks
  • Celery: 3 stalks
  • Doubanjiang: 5ml
  • Chicken bouillon powder: 1.5g
  • Light soy sauce: 5g
  • Table salt: 5g
  • White pepper powder: 2g
  • Cooking wine: 3g
  • Egg white: 1
  • Potato starch: 7g
  • Vegetable oil: 280g (Adjust as needed; add 100g more if you prefer a richer, oilier dish)
  • Rapeseed oil: 200g (Adjust as needed; add 100g more if you prefer a richer, oilier dish)
  • Mung bean sprouts: 100g
  • Pak choi (Bok choy): 1 stalk
  • Granulated sugar: 1g
  • Dried millet chilies: 20g (Adjust from 0-40g based on spice preference)
  • Green Sichuan peppercorns: 5g (Adjust as needed; add 5g more if you prefer a stronger numbing sensation)

Instructions

  • Cut the tenderloin into small chunks, then slice them into 2 mm thin slices (adjust according to personal preference). Place in a bowl, add clean water, and rinse twice to remove blood and impurities. Remove, squeeze out excess water, and set aside.
  • In a bowl, add 1.5g of table salt, 1g of pepper, 5g of light soy sauce, and 3g of cooking wine. Stir in one direction for 2 minutes to allow the flavors to absorb.
  • In another bowl, add one egg white and 7g of potato starch. Mix evenly in one direction, then pour over the meat.
  • Stir again in one direction to form a lubricating film on the meat surface, which makes the meat more tender.
  • Finally, add 30g of vegetable oil and stir gently to prevent the meat slices from sticking together.
  • Prepare 100g of mung bean sprouts, 1 stalk of fengwei (cut into small strips), 3 stalks of celery (cut into small sections), and 2 stalks of garlic sprouts (smashed and cut into small sections).
  • Mince 20g of garlic, mince a small piece of ginger, and mince 20g of pickled red peppers.
  • Take 15g of millet chili dried peppers and 3g of green Sichuan peppercorns. Heat oil in a pan to coat it, then pour out the excess oil once it is slightly hot, leaving 50g of base oil. Add the dried peppers and peppercorns, stir-fry over low heat until fragrant (do not burn; they should turn black), then remove and chop finely on a cutting board.
  • Heat a wok, add 100g of vegetable oil, and heat to 60% heat. Add 2g of green Sichuan peppercorns and dried peppers to stir-fry until fragrant. Add the side dishes, 1g of table salt, and stir-fry until just cooked. Remove and place in a bowl as a base.
  • Clean the wok, add 150g of vegetable oil, and heat to 60% heat. Add the prepared minced ginger, garlic, and pickled red peppers, stir-fry until fragrant, then add 10g of doubanjiang (broad bean paste). Stir-fry over low heat until the red oil is released.
  • Add 800 ml of water (adjust according to actual needs). Bring to a boil over high heat, then reduce to low heat for seasoning. Add 2.5g of table salt, 1.5g of chicken essence, 1g of white sugar to enhance flavor, 1g of pepper, and 5g of water starch (adjust as needed) to thicken the sauce.
  • Once the sauce boils, reduce heat to low, separate the marinated meat slices, and add them to the pot one by one. Increase heat to medium to cook the meat. Gently push with a spatula to prevent sticking. Once the sauce boils and the meat is cooked, remove and place on top of the base vegetables in the bowl. Pour the original sauce over (do not overfill the dish).
  • Evenly sprinkle the chopped chili sauce, minced garlic, and chopped green onions over the dish.
  • Clean the wok, add 200g of rapeseed oil, and heat to 70% heat. Pour the hot oil evenly over the meat slices in the bowl in one go (be careful with safety). The dish is now ready.

Additional Notes

  • Choose base vegetables according to your taste (e.g., mushrooms, napa cabbage, Indian lettuce).
  • If making the chopped chili sauce is too troublesome, you can substitute with dried chili segments and green Sichuan peppercorns.
  • Pay special attention to marinating the meat (stir in one direction, ensure blood is removed cleanly) to ensure tenderness (mix egg white and starch thoroughly).
  • Shuizhu Beef can also be prepared using this method.

References

If you encounter any issues or identify areas for improvement in the workflow outlined in this guide, please submit an Issue or Pull request.