Visual Chinese recipe guide
Sichuan Water-Boiled Pork Slices
A dish-specific English cooking guide paired with the original visual reference. The Chinese image is kept intact, while the ingredients and method below are organized for Western home kitchens.
Visual Guide
Shopping Notes for Western Kitchens
For Western grocery shopping, buy pork. The Chinese pantry items that matter most here are light soy sauce, Shaoxing wine, fresh ginger, garlic. If an exact regional ingredient is hard to find, choose the closest fresh, clean substitute and keep the named sauce profile intact.
Ingredients
- 1 lb / 450 g pork
- light soy sauce
- Shaoxing wine
- fresh ginger
- garlic
- scallions
- Sichuan chili bean paste (doubanjiang)
- Sichuan peppercorns
- dried chilies
Step-by-Step Method
Step 1
Velvet the pork slices
Slice pork thinly across the grain and marinate with salt, Shaoxing wine, egg white, and cornstarch.
Step 2
Prepare the vegetable bed
Blanch bean sprouts or Napa cabbage and place them in a deep serving bowl.
Step 3
Cook the spicy broth
Fry doubanjiang, dried chilies, Sichuan peppercorns, ginger, and garlic until red, then add stock. Poach the pork gently.
Step 4
Pour hot chili oil
Tip pork and broth over the vegetables, top with chili flakes and garlic, then sizzle hot oil over the top.
Cook’s Notes
- Keep heat high for stir-fries and gentle for soups, stews, tofu, and delicate seafood.
- Taste the sauce before the final minute: Chinese home cooking depends on balance more than exact saltiness.
- Serve with steamed jasmine rice, noodles, or a simple cucumber salad depending on the richness of the dish.
This page was revised to remove generic placeholder cooking text and mismatched repeated step photos. Only dish-matched original guide images are shown.