Ingredients for Sichuan Water Sliding Meat: Pork (skinless half-fat and half-lean) 300g, Sichuan Sweet Potato Starch 150g, Eggs 2, Cucumber 1, Green Onion 1, Ginger, Garlic, Doubanjiang Sauce 1 tablespoon, Sichuan Peppercorns, Dried Red Chilies, Bay Leaves 2.
Method for Sichuan Water Sliding Meat: Step 1: To make Sichuan Water Sliding Meat, use Sichuan sweet potato starch, mix it with a small amount of water to soften the granules. Add two eggs, stir well to make a paste.
Step 2: Cut the lean meat into strips or slices, marinate with salt and ginger for ten minutes. Pour into the prepared paste, ensuring it is evenly coated.
Step 3: Preliminary preparation work.
Step 4: Boil water and adjust to medium-low heat, gently place the meat slices, one by one, into the pot. Do not stir and avoid high heat to prevent the paste from falling off. Once the meat changes color and forms, gently flip with a spatula and cook until fully cooked.
Step 5: Scoop out the cooked meat and place it in cold water.
Step 6: Heat oil in a pan to 70% heat, fry the Doubanjiang sauce until fragrant, then add bay leaves, Sichuan peppercorns, dried red chilies, green onions, and ginger-garlic paste. Pour in cold water, add soy sauce, thirteen spices, and salt, bring to a boil.
Step 7: After the water boils, add vegetables such as cucumber slices, or you can use bean sprouts and other vegetables. Once the vegetables are cooked, remove and place them at the bottom of the bowl.
Step 8: Remove the meat from the cold water and pour it into the soup, cook for 3-5 minutes, add cilantro (or parsley). Add salt to taste. Pour the meat into the bowl with the vegetables, ready to serve!
Step 9: For those who prefer a stronger flavor, place dried red chilies, Sichuan peppercorns, and green onions on the water sliding meat, then pour some hot oil over it to enhance the aroma.
Step 10: I also steamed chestnut pumpkin as a staple food! This meal is incredibly delicious.
Cooking Tips for Sichuan Water Sliding Meat: Sichuan Crispy Meat is made by frying the meat coated with paste in oil heated to 80% heat until golden brown. If making crispy meat, remember to use eggs to make the paste with sweet potato starch; adding too much water can cause oil to splatter during frying!
There are tricks to making delicious dishes, and I have tips for each of my recipes. You can search for ‘Sichuan Snacks’ to view my recipes!
