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
- 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.
- Calories: Approximately 250-300 kcal per serving
- Rich in protein
- Low in carbohydrates
