Shuizhu (, ) is a
Chinese dish which originated from the
cuisine of
Sichuan province
Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of th ...
and the name literally means "water boiled (meat)". The preparation of this dish usually involves some sort of meat, usually
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quant ...
, which is then called "shǔizhǔròupiàn" or fish when it's called "shǔizhǔyúpiàn",
chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus '' Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
, and a large amount of
vegetable oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, ...
.
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 is
poached in water that is heated to
boiling point for 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 dried
chili
Chili or chilli may refer to:
Food
* Chili pepper, the spicy fruit of plants in the genus ''Capsicum''; sometimes spelled "chilli" in the UK and "chile" in the southwestern US
* Chili powder, the dried, pulverized fruit of one or more varieties ...
,
sichuan pepper, minced
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
, 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 of
stir frying
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and ...
. It offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of Sichuan pepper.
External links
Chinese food - Shui zhuBoiled Fish
Sichuan cuisine
Meat dishes
{{China-cuisine-stub