Shuizhu Rou
关于水煮肉是一道经典川菜炒菜约分钟即可完成主料选用猪肉
四川川菜历史悠久，水煮肉片是其代表菜肴之一。麻辣香浓，风味浓郁，擅长炒、煮、蒸、干炒，充分体现了川菜的烹饪智慧。
Ingredients
- Pork tenderloin 300g (sliced thin)
- Bean sprouts 200g
- Napa cabbage 150g (cut sections)
- Dried chilies 15
- Sichuan peppercorn 2 tsp
- Chili bean paste 2 tbsp
- Garlic 5 cloves (minced)
- Ginger 10g (minced)
- Scallions 3 (minced)
- Cornstarch 1 tbsp
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Cooking oil 3 tbsp
Instructions
- 1. Slice pork thin. Marinate with soy sauce, Shaoxing wine and cornstarch.
- 2. Blanch bean sprouts and cabbage. Arrange in serving bowl.
- 3. Heat oil, toast dried chilies and Sichuan peppercorn until fragrant. Remove.
- 4. In remaining oil, stir-fry chili bean paste until oil turns red.
- 5. Add garlic and ginger. Add water or broth. Bring to boil.
- 6. Add pork slices one at a time. Cook 1-2 minutes until just white.
- 7. Pour everything over vegetables in bowl.
- 8. Top with minced garlic and scallions. Pour smoking hot oil over.
文化小知识
Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. Boiled pork slices are a household name in Sichuan. They are a must-have dish at festivals and family gatherings and are the epitome of Sichuan food culture.