boiled meat recipe

How to Make Water-Boiled Meat: A Step-by-Step Guide

Water-boiled meat, or *shuizhu rou*, is a Sichuan delicacy famous for its tender slices, numbing spice, and aromatic broth. Here’s a simple guide to recreate this restaurant favorite at home.

Ingredients: 300g lean beef or pork (sliced thinly), 2 tbsp cooking oil, 4 dried chili peppers, 1 tbsp Sichuan peppercorns, 3 garlic cloves (minced), 1 tbsp ginger (grated), 2 tbsp doubanjiang (broad bean paste), 2 tbsp light soy sauce, 1 tbsp starch, 4 cups chicken broth, and vegetables like bean sprouts or bok choy.

Steps:

1. Marinate the meat: Mix sliced meat with 1 tbsp soy sauce, 1 tbsp starch, and 1 tbsp oil. Set aside for 15 minutes.

2. Prepare the broth: Heat oil in a pot. Stir-fry dried chilies and Sichuan peppercorns until fragrant. Add garlic, ginger, and doubanjiang; cook for 1 minute. Pour in broth, soy sauce, and bring to a simmer.

3. Cook the meat: Add marinated meat to the broth, stirring gently until no longer pink (about 2-3 minutes). Do not overcook.

4. Serve: Top with vegetables, extra chilies, and peppercorns. Pour hot broth over the meat and vegetables. Serve with steamed rice.

Tips: For extra richness, add a pinch of sugar. Adjust spice levels by reducing chilies or peppercorns. Enjoy this fiery, flavorful dish with a bowl of rice!