Shuizhu
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Shuizhu (Chinese: 水煮肉片; pinyin: Shǔizhǔròupiàn) is a Chinese dish that recently became popular in China as well as other countries. It is originated in Sichuan and the name literally means water-boiled slices of meat. The preparation of this dish usually involves some sort of meat (usually it is pork, beef, or fish), chili pepper, and a large amount of vegetable oil.
Prepare the meat with water, starch and slight amount of salt. Boil the vegetable and put it in the bottom of the serving bowl or dish. Put prepared meat in boiling water for 20-30 seconds, make sure just long enough to remove the rawness, but short enough it's still tender. Drain the meat and put it above the vegetable. Spread minced dried chili, sichuan pepper, minced garlic and other seasoning over the meat. Heat vegetable oil in a pan (Should not reach the point that make the oil smoke). Pour oil over the prepared meat and vegetable. And the dish is done.
The key for cooking this dish is to keep the tenderness of the meat and that's the reason that boiling is used instead of stir-fring. It offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper and numbing sensation of sichuan pepper.
