Classic Boiled Sliced Meat

Classic Boiled Sliced Meat

This Sichuan-style Water-Boiled Pork (Shui Zhu Rou) is a fiery and aromatic dish that brings bold flavors to your table. Thinly sliced pork tenderloin is marinated with starch for tenderness, then layered with crisp enoki mushrooms, cabbage, and lotus root in a spicy broth infused with garlic, dried chilies, and Sichuan peppercorns. The magic happens when sizzling hot oil is poured over the dish, releasing the fragrance of chili powder, peppercorns, and fresh scallions. Perfect for spice lovers, this dish balances heat with savory depth from bean paste and soy sauce. Each bite delivers tender meat, crunchy vegetables, and the signature numbing-spicy kick of Sichuan cuisine. A must-try for anyone craving authentic Chinese flavors!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork tenderloin
250g
🥩
enoki mushrooms
200g
🥩
cabbage
150g
🥩
lotus root
150g

The aromatics

🧅
garlic
3 cloves
🧅
dried chili peppers
5 pieces
🧅
scallions
2 stalks

The sauce & seasonings

🧂
Sichuan peppercorns
1 tsp
🧂
soy sauce
2 tbsp
🧂
salt
1/4 tsp
🧂
sugar
1 tsp
🧂
starch
2 tbsp

Instructions

1. Step 1

Step 1
Slice the pork tenderloin into thin pieces.

2. Step 2

Step 2
Add 1/4 teaspoon of salt and 2 tablespoons of starch to the sliced meat, mix with an appropriate amount of cold water, and marinate for 20 minutes.

3. Step 3

Step 3
Peel and chop the garlic into large pieces.

4. Step 4

Step 4
Remove the seeds from the dried chili peppers and cut them into segments using scissors.

5. Step 5

Step 5
Clean and prepare the ingredients: trim the ends of the enoki mushrooms, wash and clean the cabbage, peel and slice the lotus root.

6. Step 6

Step 6
Heat oil in a pot over low heat, add the dried chili pepper segments and Sichuan peppercorns, and fry until the chili peppers are slightly colored and fragrant. Remove the chili peppers and leave the Sichuan peppercorns in the pot.

7. Step 7

Step 7
Add the bean paste and 2/3 of the chopped garlic to the pot and stir-fry until fragrant.

8. Step 8

Step 8
Pour in water, add soy sauce, salt, sugar, and the upper half of the scallions. Bring to a boil, then add the enoki mushrooms and cook until they are done.

9. Step 9

Step 9
Remove the cooked enoki mushrooms and add the cabbage. Cook until the cabbage is slightly tender.

10. Step 10

Step 10
Remove the cooked cabbage and add the sliced lotus root. Cook for a short time.

11. Step 11

Step 11
Remove the cooked lotus root and add the marinated meat slices. Cook until the meat is done, then remove it from the pot.

12. Step 12

Step 12
Add more oil to the pot and heat it to 80% of its smoking point.

13. Step 13

Step 13
In a large bowl, layer the cooked enoki mushrooms, cabbage, lotus root, and meat slices in that order. Sprinkle chili pepper powder, Sichuan peppercorn powder, fried dried chili pepper segments, the remaining 1/3 of the chopped garlic, and scallion segments over the meat. Pour the hot oil over the top.

14. Step 14

Step 14
The dish is now complete.

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