cooked pork slices in water

How to Make Water-Boiled Meat (Shuizhu Roupiang) Like a Pro

Water-Boiled Meat, a iconic Sichuan dish, is beloved for its tender slices of meat swimming in a spicy, numbing broth, topped with a vibrant mix of chili peppers and Sichuan peppercorns. Mastering it at home is easier than you think!

Step 1: Prep the Meat

Choose 300g of tender pork loin (or beef, chicken). Slice it thinly against the grain, about 2mm thick. Marinate for 20 minutes with 1 tbsp soy sauce, 1 tsp starch, 1 egg white, and a pinch of salt. This ensures a silky texture.

Step 2: Make the Broth

Heat 3 tbsp oil in a wok. Sauté 3 tbsp fermented broad bean paste (doubanjiang) until fragrant. Add 4 cups water, 2 sliced ginger, 2 smashed garlic cloves, and 1 tbsp light soy sauce. Bring to a boil, then simmer for 10 minutes. Strain the broth to remove solids.

Step 3: Assemble and Cook

Return the broth to a boil. Blanch bean sprouts or bok choy in the broth first, then arrange them in a deep bowl. Gently slide in the marinated meat slices, ensuring they don’t overlap. Cook for 1–2 minutes until just done.

Step 4: The Fi Finish

Heat 2 tbsp oil until smoking. Pour over 2 tbsp dried chili flakes and 1 tbsp Sichuan peppercorns in the bowl. Top with chopped scallions and cilantro. Serve immediately with steamed rice!

Adjust the spice level by reducing chili flakes, and enjoy this restaurant-quality dish at home!