Don't Let the Name Fool You | Sichuan Boiled Meat Shui Zhu Rou Pian Recipe (水煮肉片)
🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - / soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/... 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 scallion, 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/produc...) 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

How a 2 Michelin Star Chef Makes Fried Rice

Velveting Technique - Why Your Beef Is Never as Tender as Chinese Restaurants!

What I EAT for lunch in a busy week | 5 min Chicken Noodle Soup

Real Life in CAMBODIA: The “Sinful” Country Tourists Are Warned Not to See | Travel Documentary

We Tried the Best Peking Duck in NYC | Street Eats | Bon Appétit

Better Than Takeout - Authentic Chinese Salt and Pepper Ribs
![Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]](https://i.ytimg.com/vi/I7gAOx0NWZk/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLB-P-8AKK_FrM1M7Mmiy7dzJ1rDnA)
Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]

Inside London’s Busiest Restaurant!! (1,000 People a Day at Fallow)

Pepper Steak Recipe by 2-Michelin-Star Chef Giuliano Sperandio | Le Taillevent**

How Concubines Were Selected for the Chinese Imperial Harem?

My Golden Retriever Heals a Terrified Rescue Kitten in Just 3 Meetings!

Better Than Takeout – Authentic Sichuan Twice-Cooked Beef Recipe (回锅牛肉)

Don’t Throw Away Tangerine Peels — Age Them Instead!

Traditional Vietnamese Food Processing and Preservation Techniques丨Linh - Vietnam

Typical Vietnamese Family Apartment Tour (How People REALLY Live)

What is Lao Gan Ma? 5 Amazing Recipes to Enjoy Chili Crisp!

30 Minute Dinner: Paprika Chicken with Rice

Being a Chinese YouTuber | My YouTube earnings, tiny life upgrades & thoughts on changing my look...

BETTER THAN TAKEOUT - Singapore Noodles Recipe

