How to Make a Delicious Sichuan Boiled Pork Slices (Shuizhu Pork) at Home?

Q: Can I use beef instead of pork for this recipe?
A: Yes, you can substitute beef for pork, but the cooking time may vary slightly.

Q: What if I don’t have fire pot sauce?
A: You can use a combination of chili bean paste and a bit of chicken stock as an alternative.

Q: Is it necessary to use a rolling pin on the meat?
A: Using a rolling pin helps to tenderize the meat and make it thinner, but you can skip this step if preferred.

Homemade Sichuan Boiled Pork Slices (Shuizhu Pork)

Notes

Ingredients:

Lean pork - 100g
Bean sprouts - 1 handful
Qianzhang (tofu skin) - 1 sheet
Minced scallion, ginger, and garlic - 1 tablespoon
Dried chili - 3 pieces
Hot pot base - 1 block (90g)
Salt - 3g

Instructions:

Slice the lean pork.
Coat the pork slices in starch and shake off the excess.
Lay the slices on a chopping board and tenderize them with a rolling pin until thin and enlarged.
Prepare minced scallion, ginger, garlic, and chili. Measure 90g of hot pot base.
Wash the bean sprouts and shred the Qianzhang (tofu skin).
Melt the hot pot base in a pan over low heat.
Once fully melted, turn to medium heat.
Add the scallion, ginger, garlic, and chili, frying until fragrant.
Add enough water to the pan and bring to a boil, adjust the seasoning.
Add bean sprouts and Qianzhang, cook until done.
Remove the vegetables and place them on a plate.
Add the pork slices to the boiling water and cook until they turn white.
Serve the pork and vegetables together.