水煮肉片做法英文版(水煮肉片 英文)

　　

How to Make Shui Zhu Yu (Boiled Fish Slices in Hot Chili Oil)

　　Shui Zhu Yu, also known as Boiled Fish Slices in Hot Chili Oil, is a classic Sichuanese dish that combines tender fish slices with a fiery and numbing chili oil broth. This iconic dish is known for its bold flavors and spice. In this article, we will guide you through the steps to make this mouthwatering dish at home.

　　

Gathering the Ingredients

　　The first step in making Shui Zhu Yu is gathering all the necessary ingredients. Heres what you will need:

　　- 500g fish fillets (such as catfish or tilapia)

　　- 1 cup vegetable oil

　　- 1 tablespoon Sichuan peppercorns

　　- 2 tablespoons chili bean paste

　　- 3 tablespoons soy sauce

　　- 2 tablespoons doubanjiang (broad bean paste)

　　- 2 tablespoons ginger, minced

　　- 4 cloves garlic, minced

　　- 4 green onions, chopped

　　- 1 teaspoon sugar

　　- Salt to taste

　　- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

　　

Preparing the Fish

　　Start by slicing the fish fillets into thin slices and set them aside. In a small bowl, mix together soy sauce, ginger, garlic, and sugar. Marinate the fish slices in this mixture for about 30 minutes to enhance the flavors.

　　

Cooking the Dish

　　1. Heat the vegetable oil in a wok or deep skillet over high heat. Add Sichuan peppercorns and cook until fragrant.

　　2. Add the chili bean paste, doubanjiang, and green onions to the wok. Stir-fry for about 2 minutes until the mixture becomes aromatic.

　　3. Add enough water to the wok to cover the fish slices. Bring the mixture to a boil.

　　4. Add the marinated fish slices to the boiling broth. Gently stir to ensure the fish slices do not stick together.

　　5. Cook the fish slices for about 3-5 minutes until they are cooked through and tender.

　　6. Season with salt according to your preference.

　　7. Stir in the cornstarch slurry to thicken the broth.

　　8. Transfer the Shui Zhu Yu to a serving dish and garnish with additional chopped green onions if desired.

　　In conclusion, making Shui Zhu Yu at home is a straightforward process that requires a few essential ingredients and some simple cooking techniques. The combination of tender fish slices, spicy chili oil, and aromatic seasonings creates an explosion of flavors that will delight any food lover. Give this traditional Sichuanese dish a try and experience the authentic taste of Chinas culinary heritage.

　　

The Delightful Flavor of Shui Zhu Rou Pian (Water Boiled Pork Slices)

　　Shui Zhu Rou Pian, commonly known as Water Boiled Pork Slices, is a popular Sichuan dish that showcases the unique flavor profile of Sichuan cuisine. This dish features thin slices of tender pork, cooked in a flavorful broth with a kick of Sichuan peppercorns and chili oil. In this article, we will explore the ingredients and steps involved in making this delicious dish.

　　

Gathering the Ingredients

　　Before you begin cooking Shui Zhu Rou Pian, gather all the necessary ingredients:

　　- 500g pork belly or pork loin

　　- 1 cup vegetable oil

　　- 2 tablespoons Sichuan peppercorns

　　- 4 tablespoons chili oil

　　- 2 tablespoons chili bean paste

　　- 2 tablespoons ginger, minced

　　- 4 cloves garlic, minced

　　- 4 green onions, chopped

　　- 2 tablespoons soy sauce

　　- 1 teaspoon sugar

　　- Salt to taste

　　- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

　　

Preparing the Pork Slices

　　Start by slicing the pork belly or pork loin into thin, bite-sized slices. In a small bowl, mix together soy sauce, ginger, garlic, and sugar. Marinate the pork slices in this mixture for about 30 minutes to allow the flavors to develop.

　　

Cooking the Dish

　　1. Heat the vegetable oil in a wok or deep skillet over high heat. Add Sichuan peppercorns and cook until fragrant.

　　2. Add the chili oil, chili bean paste, and green onions to the wok. Stir-fry for about 2 minutes until the mixture becomes aromatic.

　　3. Add enough water to the wok to cover the pork slices. Bring the mixture to a boil.

　　4. Add the marinated pork slices to the boiling broth. Gently stir to ensure the pork slices do not stick together.

　　5. Cook the pork slices for about 3-5 minutes until they are cooked through and tender.

　　6. Season with salt according to your preference.

　　7. Stir in the cornstarch slurry to thicken the broth.

　　8. Transfer the Shui Zhu Rou Pian to a serving dish and garnish with additional chopped green onions if desired.

　　In conclusion, Shui Zhu Rou Pian is a delightful dish that captures the essence of Sichuan cuisine. The combination of tender pork slices, spicy chili oil, and Sichuan peppercorns creates a memorable flavor experience. Whether youre a fan of spicy food or simply looking to explore the diverse world of Chinese cuisine, this traditional Sichuan dish is sure to satisfy your taste buds.