水煮肉片｜Sichuan Boiled Pork in Spicy Sauce

 

The REAL Sichuan “Boiled” Pork – It’s NOT what you think!(Shuizhu Roupian)

Forget everything you think you know about “boiled” pork! This is Shuizhu Roupian (水煮肉片), one of Sichuan’s most iconic and soul-warming dishes. Velvety, tender pork slices are gently poached in a fiery, numbing broth and then finished with a dramatic, sizzling chili oil that will awaken all your senses.

In this step-by-step recipe, I’ll show you the authentic way to achieve that signature “málà” (numbing and spicy) flavor, the secrets to ridiculously silky pork, and how to create that show-stopping final sizzle. This is way better than takeout and so much fun to make!

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材料 / Ingredients

主料 / Main Ingredients

 

• • 猪肉片 Pork slices (300–400g)

• • 豆芽 Bean sprouts (a handful)

• • 芹菜 Celery (1–2 stalks, cut into sections)

辅料 / Aromatics & Seasonings

 

• • 大葱 Scallions (cut into sections + chopped for garnish)

• • 生姜 Ginger (minced)

• • 大蒜 Garlic (minced)

• • 干辣椒 Dried chili peppers (to taste)

• • 花椒 Sichuan peppercorns (to taste)

• • 辣椒粉 Chili powder (a pinch)

调料 / Sauces & Condiments

 

• • 盐 Salt

• • 白糖 Sugar

• • 酱油 Soy sauce

• • 料酒 Cooking wine

• • 胡椒粉 Ground pepper

• • 鸡精 MSG (optional)

• • 淀粉 Cornstarch (for marinating meat)

• • 植物油 Cooking oil

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做法 / Steps

 

1. 1. 准备蔬菜 / Prepare vegetables
      

       

      • • 白芹菜切段 Celery cut into sections
      • • 豆芽洗净 Wash bean sprouts
      • • 蒜苗切段 Garlic shoots cut into sections

1. 1. 切葱姜蒜 / Chop aromatics
      

       

      • • 小葱切丁 Chop green onions
      • • 大蒜剁碎 Mince garlic
      • • 生姜剁碎 Mince ginger

1. 1. 炒香辣椒 / Stir-fry spices
      

       

      • • 干辣椒煸干后加油炒制 Toast dried chili in oil, then stir-fry
      • • 炒至变色变脆出锅 Stir-fry until colored and crispy, then remove

1. 1. 腌制肉片 / Marinate meat
      

       

      • • 肉片加淀粉抓匀，再加少许油 Coat pork slices with cornstarch and a bit of oil

1. 1. 煮蔬菜 / Cook vegetables
      

       

      • • 锅中烧少许油，炒制豆芽和芹菜 Heat a little oil in pan, stir-fry bean sprouts and celery

1. 1. 煮肉片 / Cook pork
      

       

      • • 捞出锅中佐料后下入肉片煮1分钟 Remove seasonings from the pot, add pork slices, cook 1 min
      • • 加盐、胡椒、鸡精、料酒、酱油调味 Add salt, pepper, MSG, cooking wine, soy sauce

1. 1. 撒香料 / Add garnish
      

       

      • • 均匀撒上葱花、蒜沫、辣椒和花椒粉 Sprinkle chopped scallions, minced garlic, chili, and Sichuan pepper powder evenly

1. 1. 热油点睛 / Final touch
      

       

      • • 加两勺油加热到冒青烟，浇入碗里 Add 2 spoons of oil, heat until smoking, pour over the dish

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烹饪小贴士 / Tips

 

• • Slice meat thinly and evenly for quick and tender cooking.

• • Marinate with starch first, then oil—locks in moisture and gives a silky texture.

• • Control the heat when stir-frying chili and Sichuan peppercorns to avoid burning.

• • Use very hot oil at the end to release the aroma instantly.

• • Adjust spice level by increasing or reducing chili and Sichuan peppercorns.

• • Vegetable base: Bean sprouts and celery are classic; can substitute with cabbage or other greens.