水煮肉片 (Sichuan Boiled Pork Slices)
A classic Sichuan dish with tender pork slices in a spicy and numbing broth, topped with sizzling chili and Sichuan peppercorn oil.
Ingredients
17 items- Pork tenderloin 200g
- Bean sprouts 150g
- Lettuce 100g
- Dried chilies 10
- Sichuan peppercorns 1 tsp
- Doubanjiang (chili bean paste) 2 tbsp
- Ginger 1 small piece
- Garlic 3 cloves
- Scallions 2 stalks
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- Sugar 1 tsp
- Cornstarch 1 tbsp
- Egg white 1
- Vegetable oil 5 tbsp
- Broth or water 500ml
Nutrition
Steps （8 steps）
Slice pork tenderloin thinly. Mix with cooking wine, salt, egg white, and cornstarch. Marinate for 15 minutes.
Blanch bean sprouts and lettuce in boiling water with a pinch of salt and oil until just tender. Drain and place at the bottom of a large bowl.
Heat 2 tbsp oil in a wok over medium heat until warm. Add Sichuan peppercorns and dried chilies, stir-fry over low heat until fragrant (about 1 min).
Add doubanjiang, stir-fry over low heat to release red oil (about 2 min), then add minced ginger and garlic.
Pour in broth, bring to a boil over high heat. Cook for 2 minutes, then season with soy sauce and sugar.
Gently add pork slices one by one to the boiling soup. Use chopsticks to separate. Cook on high heat until they turn white and float (1-2 min).
Pour the pork and soup into the bowl with vegetables. Top with minced garlic, dried chili segments, ground Sichuan peppercorn, and scallions.
In a small pot, heat 3 tbsp oil until smoking (about 350°F/175°C). Pour evenly over the aromatics. It should sizzle vigorously. Serve immediately.
Tips
The thinner you slice the pork, the more tender it will be. Marinating with egg white and cornstarch ensures a silky texture. The final oil must be hot enough to sizzle to release the full aroma of chilies and Sichuan peppercorns.
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