Shui Zhu Rou

Summary

Ingredients

• 250 g soybean sprouts or celery, Chinese cabbae or other veetables
• 2 spring onion (s)
• 8 chilli pepper (s), dried
• 750 g pork fillet (s) or beef or fish fillet
• 1 tablespoon rice wine (Shaoxing - Chinese cooking wine) or sherry, medium-dry
• 2 teaspoons pepper (Szechuan pepper), whole
• 2 tablespoon chilli bean paste
• 750 ml chicken broth
• 2 teaspoon soy sauce, dark
• 4 teaspoons, heaped cornstarch
• 4 tablespoon water
• 2 cloves garlic
• 1 piece (s) ginger (roughly the same as the amount garlic)
• salt
• Oil (peanut oil or other highly heatable vegetable oil)

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Instructions

1. First cut the pork into very thin slices (approx. 3 - 4 mm thick). The dish is available in different variations and can alternatively be prepared with beef or fish. Put the meat in a bowl.
2. Mix 2 teaspoons of rice wine or sherry (not Japanese sake!), Approx. 1/2 teaspoon of salt, 4 teaspoons of cornstarch and approx. 4 tablespoons of water in a small bowl. Pour the whole thing over the meat and mix with the meat. Set aside and prepare the rest.
3. Prepare about 3/4 l chicken stock, if you haven`t already done so. Halve the dried chili peppers and remove most of the seeds. Chop the garlic, ginger and the white part of the spring onions into small pieces. Cut the green part of the spring onions into narrow, approx. 1/2 cm wide oblique rings.
4. Heat 3 - 4 tablespoons of oil in the wok pan and roast the chillies together with the whole Szechuan pepper in the hot oil until the chillies slowly change color and you can smell the scent of the Szechuan pepper. Remove the chillies and Szechuan pepper from the wok, drain on kitchen paper and let cool.
5. Now stir the bean sprouts in the remaining oil in the wok briefly (approx. 30 seconds) so that the bean sprouts are still crisp, then place in a serving bowl.
6. Put about 3 - 4 tablespoons of oil into the wok again, heat it up and then add the chopped ginger, garlic and the chopped white parts of the spring onions to the wok. Briefly stir-fry. Add the chilli bean paste to the wok and stir-fry for 1 - 2 minutes. Now put the chicken stock in the wok and bring the whole thing to a boil. Add the 2 teaspoons of soy sauce and about 1/2 teaspoon of salt.
7. Put the marinated meat in the boiling water and cook briefly (2 - 3 minutes) so that the meat no longer looks raw on the outside. Now place the meat together with the soup on the bean sprouts in the serving bowl. Crush the previously roasted chillies together with the Szechuan pepper in a mortar and sprinkle over the meat.
8. Heat 4 - 5 tablespoons of oil in a small saucepan or wok and then pour over the crushed chili-Szechuan pepper mixture. The oil should really be hissing. Finally, sprinkle the remaining green parts of the spring onions over the top and serve hot.
9. A large portion of rice (jasmine fragrant rice or basmati) goes well with it. Do not prepare too little of the rice, as you need plenty of it, the dish is very spicy.
10. The preparation sounds quite complicated, but the dish can be prepared quite quickly once you have done it.

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