Chinese Food

Shui Zhu Pork- Szechuan Pork in Spicy Broth

Shui Zhu Pork – Szechuan Pork in Spicy Broth

For our second week of Chinese Cuisine series, we are going to have some Shui Zhu Pork. There are a lot of pork based recipes that we usually cook. There are many ways to cook pork in Chinese cuisine. Usually, there are many different types of pork in Chinese cuisine such as: Pork belly, Boneless pork loin, Pork shoulder, etc. I use pork shoulder for this recipe. The shoulder is a part of the pig that is right behind the loin. This part is lying within the loin. This part is the set of muscles that is more fatty than other part of the pig. The shoulder is also called as “pork butt”.

Shui zhu (石菜) is a well known Chinese dish. It’s a famous Sichuan dish, where people usually serve it with the spicy soup, called Szechuan Style Beef Noodle Soup (肉饭火锅). The dish is usually made of pork (猪肉), but it can also be made of chicken or other kinds of meat. It would be easy to make shui zhu, but it would take a lot of time and effort.. Read more about szechuan pork and let us know what you think.The famous Chechuan-style chili broth pork, but an excellent dish of Shui Zhu not to be missed. Like most Sichuan dishes, this one is simple, as long as the ingredients are well prepared. Shui Zhu, which literally means boiled water, is a special dish that refers to a popular preparation method in Sichuan cuisine. This way of cooking has two unique features: The first are the famous spices like Dubanjiang, Sichuan pepper, dried Sichuan pepper (which are usually bright red but have a less spicy taste), as well as green onions, ginger and garlic cloves. The penultimate step is to pour hot oil over the dish, which preserves the flavor of the meat and vegetables. But Shui Zhu’s dishes are usually homemade. You can easily do restaurant style at home or even better! Put the vegetables on the bottom of the serving dish first. Cabbage, Napa cabbage, bean sprouts and Chinese spinach are often used. Choose your favorite or combine several. I use water spinach because it is available fresh in the market now. word-image-4962

Cook’s note

This keeps the pork tender. First, choose the right part of the pig. I recommend using pork, it gives the best tender texture. To make pork as tender as possible, here are two tips: First, evenly coat the slices with starch, which will create a smooth surface and keep the pork from overcooking; also, limit the cooking time to less than 30 seconds after the broth comes to a boil. As shown in the following figure, there are transparent layers outside the discs. If you like Shui Zhu’s dishes, try Shui Zhu’s fish too. How to take your broth to the next level. One of the secrets to getting a really deep and tasty Shui Zhu broth is to add hot soup stock.  Pasta tastes best with spices and herbs. You can use any hot soup base with spices. It only takes a little bit. If you can’t get it, replace it with Dubanjiang. word-image-4963 word-image-4964

Instructions

Slice the pork, then add a pinch of white pepper, light soy sauce, oyster sauce and cooking wine.  Stir well and set aside for 15 minutes. Then add the starch and water to coat it well.  Set it aside. word-image-4965 Heat 12 to 20 dried chillies with 1 tablespoon Sichuan pepper in a wok until lightly seasoned. Remove, allow to cool and coarsely chop. word-image-4966 Put 2 tablespoons of oil in a wok, fry the duwanjiang and hot pot spice, if using, on low heat until red, then add the ginger, shallot segments and garlic and fry for 1 minute until fragrant.  Then add 1/3 of the chili and Sichuan peppers we prepared in step 1. word-image-4967 Pour in 800 ml of hot water. Then season the broth with 1/4 teaspoon sugar and 1 tablespoon light soy sauce.  Let simmer for 5 to 8 minutes. word-image-4968 Meanwhile, blanch the bean sprouts and oyster mushrooms in boiling water. Then place them on the bottom of a serving dish. word-image-4969 Add 1 teaspoon of oil to the marinated pork and stir again to make sure they are evenly coated. Turn up the heat, add the pork pieces and simmer until the broth starts to boil. Wait about 20-30 seconds and immediately put them in a bowl. Pour the broth to fill the pot. Place the fresh garlic, chopped peppers prepared in step 1, chopped green onions and white sesame seeds on top and drizzle with 2 tablespoons of hot oil.  Serve immediately. word-image-4970 word-image-4971 word-image-4972 Shui Zhu Pork – Chechuan style pork in a spicy broth Super tasty Szechuan pork Shui Zhu Course: The main course Kitchen: Sichuan Cuisine Keywords: Pig, Shui Chu Portions : 3 Calories: 373 kcal Author: Elaine Ingredients

  • 1 kleines Bündel Bohnensprossen
  • 1 bunch of oyster mushrooms, break into small pieces.
  • Cilantro for garnish

Pork seasoning

  • 200 g Pork shoulder or loin , strongly recommended Squash
  • Pinch of salt
  • 1/4 Teel. Sugar
  • 1 tbsp. sauce so so so so so soc. sauce so
  • 1tbsp oyster sauce, to taste
  • 1 teaspoon vegetable oil for frying
  • white pepper
  • 3 tablespoons starch + 3 tablespoons water

刀口辣椒 Chopped chili and Sichuan pepper Broth

  • 4 Esslöffel Pflanzenöl , teilen durch
  • 2 tablespoonsDuwangjiang, or half the Duwangjiang and half the soup base for the hot pot.
  • 800 ml Hot water as required
  • 2 green onions, the white part is cut into 2 cm long slices, the green part becomes ha ha ha ha ha ha ha
  • 3 Knoblauchzehen , hackt
  • 1 finger of sliced ginger
  • 1 tbsp. sauce so so so so so soc. sauce so
  • 1/4 Teel. Sugar

Instructions

  1. Slice the pork, then add a pinch of white pepper, light soy sauce, oyster sauce and cooking wine.  Stir well and set aside for 15 minutes. Then add the starch and water to coat it well.  Set it aside.
  2. Heat 12 to 20 dried chillies with 1 tablespoon Sichuan pepper in a wok until lightly seasoned. Remove, allow to cool and coarsely chop.
  3. Put 2 tablespoons of oil in a wok, fry the duwanjiang and hot pot spice, if using, on low heat until red, then add the ginger, shallot segments and garlic and fry for 1 minute until fragrant.  Then add 1/3 of the chili and Sichuan peppers we prepared in step 1.
  4. Pour in 800 ml of hot water. Then season the broth with 1/4 teaspoon sugar and 1 tablespoon light soy sauce.  Let simmer for 5 to 8 minutes.
  5. Meanwhile, blanch the bean sprouts and oyster mushrooms in boiling water. Then place them on the bottom of a serving dish.
  6. Add 1 teaspoon of oil to the marinated pork and stir again to make sure they are evenly coated. Turn up the heat, add the pork pieces and simmer until the broth starts to boil. Wait about 20-30 seconds and immediately put them in a bowl.
  7. Pour in the broth to fill the pot. Place the fresh garlic, chopped peppers prepared in step 1, chopped green onions and white sesame seeds on top and drizzle with 2 tablespoons of hot oil.  Serve immediately.
  8. Serve immediately with the coriander.

Recipe notes The dish should be served immediately, as the remaining heat inside will further heat the slices. But be careful what you say. Take a piece out and let it cool for a few seconds before eating it. Nutritional information Shui Zhu Pork – Chechuan style pork in a spicy broth Quantity per serving Calories 373 Calories from fat 306 of the daily costs*. Fat 34 g52%. Saturated fat 21 g 131%. Cholesterol 48 mg16%. Sodium 42 mg2 Potassium 339 mg10%. Carbohydrates 7g2%. 2g8 fibres Sugar 1g1%. Protein 12 g24%. Vitamin A 641 IU13 Vitamin C 4mg5%. Calcium 44 mg4 Iron 1mg6 * Daily percentages are based on a 2000 calorie diet. word-image-4973 word-image-4974

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