Shuizhu
 |
| Chinese | Thủy nấu |
|---|---|
| Cuisine | Sichuan cuisine |
Shuizhu(Chinese:Thủy nấu;pinyin:shǔizhǔ,[ʂwěɪ ʈʂù ɻôʊ pʰjɛ̂n]) is aChinese dishwhich originated from thecuisineofSichuan provinceand the name literally means "water boiled (meat)". The preparation of this dish usually involves some sort of meat, usuallybeef,which is then called "shǔizhǔròupiàn" or fish when it's called "shǔizhǔyú, cá hầm ớt",chili pepper,and a large amount ofvegetable oil.
The meat is prepared with water, starch, and a slight amount of salt. Boiled vegetables are placed at the bottom of the serving bowl or dish. The prepared raw meat ispoachedin water that is heated toboiling pointfor 20–30 seconds, just enough to remove rawness yet preserving the meat's tenderness. Then it is drained and put in the serving dish with vegetables. Minced driedchili,sichuan pepper,mincedgarlic,and other seasoning are spread over the meat. Vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetable.
This dish maintains tenderness of the meat by poaching it instead ofstir frying.It offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of Sichuan pepper.
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