Recipes · 2026.01

Sichuan Boiled Pork Slices

A shortcut shuizhu roupian built on hot-pot base and Pixian bean paste.

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Sichuan Boiled Pork Slices

A shortcut shuizhu roupian built on hot-pot base and Pixian bean paste.

First written 2026.01.02 · revised 2026.01.30

Ingredients

A. Base veggies (stir-fried until half-cooked, then laid in the bottom of the bowl)

B. Meat slices and marinade

C. Broth and seasonings

D. Optional add-ins (anything goes, toss in whatever you like)

E. Sizzling oil and toppings

Steps

  1. Stir-fry the base veggies until half-cooked and line the bowl

    1. Heat a little oil in the wok, then add the bean sprouts and lettuce (plus some chili flakes or dried chili pieces).
    2. Add just enough salt (only as much as these two vegetables need).
    3. Stir-fry over high heat until about 50% cooked (no longer raw, but still crunchy), then spread them in the bottom of a big bowl and set aside.

  2. Make the broth right in the same wok (no need to wash it)

    1. Put 1 block of beef-tallow hot-pot base in the wok and let it melt over low heat.
    2. Add water/chicken stock and bring to a boil.
    3. Add the chili bean paste (the key step I keep stressing).
    4. Taste before deciding whether to add sugar/oyster sauce/a little light soy sauce (it’s usually salty enough already, so don’t go dumping things in right off the bat).

  3. Marinate the meat (get this done before you start cooking)

    1. Slice the meat thin.
    2. Add cooking wine, light soy sauce (a little), pepper/salt (a little or none), and five-spice powder.
    3. Add the starch and massage it in well (egg optional).
    4. Let it rest for a few minutes so the coating can “set.”

    Bottom line: starch is really important—without a starch coating, the meat turns dry and tough more easily and leaks its juices.

  4. Add the meat and add-ins, cook through

    1. Once the broth is boiling, start with the add-ins that can take a longer simmer (bamboo shoots, kelp, wood ear, tofu, etc.).
    2. Add the meat and stir to separate the slices; once it changes color, simmer briefly until cooked through. Or put the meat in first and the vegetables after, either way works; call it “concrete analysis of concrete conditions.”
    3. When everything is cooked, pour the whole wok—broth, meat, add-ins and all—over the half-cooked base veggies waiting in the bowl.

  5. Finish with sizzling oil (for the aroma, and for the sense of ceremony)

    1. Scatter chopped scallions and minced garlic over the top.
    2. In a separate small pan (or a clean small ladle), heat the oil until it’s good and hot.
    3. Pour it straight over the scallions and garlic; when you hear that loud “tsssss” and the garlic aroma hits you, you’re done.