---
title: "Boiled Pork Slices in Spicy Broth (水煮肉片)"
description: "Boiled Pork Slices in Spicy Broth is a classic Sichuan dish with a mala (numbing & spicy) flavor, tender silky pork slices, and crisp vegetables. It goes with rice exceptionally well. Pork tenderloin provides high protein, and paired with vegetables like bean sprouts, it offers a balanced nutritional profile. The method is somewhat involved, especially the patient marinating of the pork slices and the preparation of knife-cut chili. Beginners should allow about 1 to 2 hours to complete it."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_shui-zhu-rou-pian.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_shui-zhu-rou-pian/"
---

# Boiled Pork Slices in Spicy Broth

**水煮肉片 · shuǐ zhǔ ròu piàn**

> Time: 1 h 30 min · Difficulty: Very Hard · Calories: 361 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Boiled Pork Slices in Spicy Broth is a classic Sichuan dish with a mala (numbing & spicy) flavor, tender silky pork slices, and crisp vegetables. It goes with rice exceptionally well. Pork tenderloin provides high protein, and paired with vegetables like bean sprouts, it offers a balanced nutritional profile. The method is somewhat involved, especially the patient marinating of the pork slices and the preparation of knife-cut chili. Beginners should allow about 1 to 2 hours to complete it.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_shui-zhu-rou-pian.jpg)

## Ingredients

- 300 g Pork tenderloin (猪里脊肉) — per serving
  - Tip: Choose fresh tenderloin with a rosy color and springy texture when pressed.
- 100 g Mung bean sprouts (绿豆芽) — per serving
  - Tip: Choose crisp, tender bean sprouts with clean roots and no off-odor.
- 1 stalk Phoenix-tail greens (凤尾) — per serving
  - Tip: Also known as lettuce tips; choose ones with upright, emerald-green leaves.
- 3 stalks Celery (芹菜) — per serving
  - Tip: Choose ones with plump stalks and a strong aroma.
- 2 stalks Garlic sprouts (蒜苗) — per serving
  - Tip: Choose ones with green leaves and white stems.
- 20 g Garlic (大蒜) — per serving
  - Tip: Choose bulbs with plump cloves and no mold.
- 10 g Ginger (生姜) — per serving
  - Tip: Older ginger has a more intense flavor.
- 10 g Red oil broad bean chili paste (红油豆瓣) — per serving
  - Tip: Pian Er doubanjiang is recommended.
- 20 g Dried red chili (干辣椒) — per serving
  - Tip: Xiaomila dried red chilies are quite spicy; adjust as needed.
- 5 g Green Sichuan peppercorns (青花椒) — per serving
  - Tip: Choose ones with plump grains and a cool, fragrant aroma.
- 1 piece Egg white (鸡蛋清) — per serving
  - Tip: Used to marinate the pork slices for a silky, tender texture.
- 7 g Potato starch (土豆淀粉) — per serving
  - Tip: Starch helps lock in moisture in the pork slices.
- 280 g Vegetable oil (植物油) — per serving
  - Tip: Increase by 100g based on your preference for oiliness.
- 200 g Rapeseed oil (菜籽油) — per serving
  - Tip: Rapeseed oil is recommended for the final sizzling oil; it's more aromatic.
- 5 g Light soy sauce (生抽酱油) — per serving
  - Tip: Used to enhance umami and color.
- 3 g Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used to remove the fishy taste of the meat.
- 5 g Salt (食用盐) — per serving
  - Tip: Use in three separate additions.
- 2 g Ground pepper (胡椒粉) — per serving
  - Tip: Adds layers of flavor.
- 1.5 g Chicken bouillon powder (鸡精) — per serving
  - Tip: Used to enhance umami.
- 1 g Granulated sugar (白砂糖) — per serving
  - Tip: Balances flavor and enhances umami.
- 2 stalks Scallion (小葱) — per serving
  - Tip: A final garnish to add aroma.

### Optional

- 20 g Red pickled chili (红泡椒)
  - Tip: The soul of Sichuan cuisine; adjust from 0 to 40g based on your spice tolerance.
- 5 g Cornstarch slurry (水淀粉)
  - Tip: A light starch slurry to thicken the broth.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Meat bowl, Large soup bowl, Spatula

## Method (12 steps)

1. **Slice and Wash** — Cut the pork tenderloin into small pieces, then slice into 2 mm thin slices. Place in a bowl, add clean water, and wash twice to remove blood water. Drain and squeeze out excess moisture.
   - Duration: 5 min
   - Tip: Thoroughly removing blood water is key to preventing a fishy taste.
   ![Step 1: Slice and Wash](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_1.jpg)
2. **Initial Marination** — Add 1.5g salt, 1g ground pepper, 5g light soy sauce, and 3g cooking wine (Shaoxing) to the pork slices. Stir in one direction for 2 minutes.
   - Duration: 3 min
   - Tip: Stir in one direction to ensure the meat absorbs the flavor.
   ![Step 2: Initial Marination](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_2.jpg)
3. **Coat with Slurry** — In a separate bowl, mix egg white with 7g potato starch until smooth, then pour over the pork and stir to combine. Finally, add 30g vegetable oil and gently toss.
   - Duration: 3 min
   - Tip: The egg white and starch form a silky coating that keeps the meat tender.
   - Tip: Adding vegetable oil prevents sticking when cooked.
   ![Step 3: Coat with Slurry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_3.jpg)
4. **Prep Vegetables** — Wash the mung bean sprouts. Cut the lettuce tips into strips, celery into segments, and garlic sprouts into segments after smashing.
   - Duration: 2 min
   - Tip: Keep vegetable lengths consistent for a more appealing presentation.
   ![Step 4: Prep Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_4.jpg)
5. **Prep Aromatics** — Chop garlic, ginger, and pickled red chilies finely and set aside.
   - Duration: 3 min
   - Tip: Chop as finely as possible to release flavor more fully.
   ![Step 5: Prep Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_5.jpg)
6. **Make Knife-Cut Chili** — Heat oil in the wok, leaving 50g base oil. Stir-fry 15g dried red chili and 3g Sichuan peppercorns over low heat until they turn dark reddish-black. Pour out and chop finely.
   - Duration: 5 min
   - Tip: Be sure not to burn them; just until the color deepens.
   ![Step 6: Make Knife-Cut Chili](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_6.jpg)
7. **Stir-Fry Vegetables** — Heat the wok and add 100g vegetable oil. Bloom the Sichuan peppercorns and chilies, add the vegetables and 1g salt, and stir-fry until just cooked. Transfer to the bottom of a bowl.
   - Duration: 2 min
   - Tip: Don't overcook the vegetables; keep them crisp and tender.
   ![Step 7: Stir-Fry Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_7.jpg)
8. **Stir-Fry Base Seasoning** — Wash the wok and add 150g vegetable oil. Bloom the chopped ginger, garlic, and pickled chilies, then add 10g doubanjiang and stir-fry over low heat until red oil is released.
   - Duration: 2 min
   - Tip: Be sure to stir-fry the doubanjiang until red oil is released for full flavor.
   ![Step 8: Stir-Fry Base Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_8.jpg)
9. **Simmer the Broth** — Add 800ml water and bring to a boil over high heat. Reduce to low heat and add 2.5g salt, 1.5g chicken bouillon powder, 1g sugar, and 1g ground pepper. Thicken with a starch slurry.
   - Duration: 3 min
   - Tip: A slightly thicker broth clings better to the pork slices.
   ![Step 9: Simmer the Broth](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_9.jpg)
10. **Poach the Pork Slices** — Over low heat, gently unfold and add the pork slices one by one. Increase to medium heat to poach until cooked. Gently nudge to prevent sticking, then pour the broth and pork into the vegetable bowl.
   - Duration: 3 min
   - Tip: Don't stir immediately after adding the pork; nudge only after they set.
   ![Step 10: Poach the Pork Slices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_10.jpg)
11. **Top the Dish** — Evenly sprinkle the prepared knife-cut chili, minced garlic, and scallion over the pork slices.
   - Duration: 30 sec
   - Tip: Sprinkle evenly so the hot oil hits every spot.
   ![Step 11: Top the Dish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_11.jpg)
12. **Finish with Sizzling Oil** — Wash the wok and heat 200g rapeseed oil to 70% heat, then pour it evenly over the toppings in one go.
   - Duration: 1 min
   - Tip: Make sure the oil is hot enough; be careful of splatter burns.
   ![Step 12: Finish with Sizzling Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_shui-zhu-rou-pian/step_12.jpg)

## Tips

- Choose the bottom vegetables based on your taste (mushrooms, napa cabbage, lettuce, etc.).
- If making knife-cut chili seems too much trouble, you can substitute dried red chili segments and Sichuan peppercorns.
- Pay special attention to marinating the meat (stir in one direction, thoroughly remove blood water) and ensuring tenderness (mix egg white and starch evenly).
- Boiled beef slices can be made using this same method.

## Overview image

![Boiled Pork Slices in Spicy Broth — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_shui-zhu-rou-pian_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/水煮肉片.md

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---

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