Sichuan Boiled Meat Slices (Shuizhu Roupian)
Water-Boiled Pork Slices (水煮肉片): a Sichuan-style dish of pork simmered with potatoes, napa cabbage, ginger, garlic, and Pixian chili bean paste.
Ingredients
pork
to taste
potato
to taste
napa cabbage
to taste
ginger and garlic
to taste
Pixian doubanjiang (broad bean chili paste)
to taste
dried chili peppers
to taste
chili powder
to taste
cooking wine
to taste
light soy sauce
to taste
dark soy sauce
to taste
chicken bouillon
to taste
white pepper
to taste
Sichuan peppercorns
to taste
starch
to taste
white sugar
to taste
chopped scallions
to taste
Instructions
1
Step 1
Slice the pork and mix evenly with light soy sauce, cooking wine, and starch; marinate for a moment. (Pork tenderloin is usually used, but my family prefers pork belly.)
2
Step 2
Prepare all the ingredients: slice the potatoes and soak them in water, prepare the napa cabbage (or any vegetables you like), mince the ginger and garlic, cut the dried chili peppers into segments, and get the Pixian doubanjiang, chili powder, and scallions ready.
3
Step 3
Blanch all the vegetables and set aside.
4
Step 4
Heat an appropriate amount of oil in a wok and stir-fry the ginger, garlic, Pixian doubanjiang, and dried chili peppers until fragrant. (I also added bird's eye chilies.)
5
Step 5
Add an appropriate amount of cool boiled water or stock and bring to a boil.
6
Step 6
Add the meat slices along with an appropriate amount of salt, light soy sauce, dark soy sauce, chicken bouillon, white pepper, and a little white sugar; cook until done.
7
Step 7
Place the vegetables at the bottom of a serving bowl.
8
Step 8
Pour the meat slices into the bowl, and sprinkle chili powder, dried chili segments, and Sichuan peppercorns on top.
9
Step 9
Drizzle the hot oil over the top.
10
Step 10
Finished dish.
11
Step 11
Finished dish.
