Guest miss.lorna Posted July 4, 2003 at 08:11 AM Report Share Posted July 4, 2003 at 08:11 AM Hi! Can anybody help with a recipe for shui zhu rou pian? I am in the UK for a while and am missing this dish like crazy! I cannot find any recipe for it on the web. Does anyone know? Thanks! Quote Link to comment Share on other sites More sharing options...
roddy Posted July 22, 2003 at 12:53 AM Report Share Posted July 22, 2003 at 12:53 AM A google search turned this up, but I didn't have time to read it in any detail http://www.chowhound.com/california/boards/sanfrancisco6/messages/22285.html Roddy Quote Link to comment Share on other sites More sharing options...
Guest miss.lorna Posted August 1, 2003 at 04:43 PM Report Share Posted August 1, 2003 at 04:43 PM Thank you! There was no recipe at that link but it did send me in the right direction. Now I just have to try and cook it! Quote Link to comment Share on other sites More sharing options...
niubi Posted September 29, 2003 at 11:12 PM Report Share Posted September 29, 2003 at 11:12 PM i too am missing good old shui zhu rou pian'er and all good things authentically kickass sichuan spicy (not to mention yunnan and hunan). Quote Link to comment Share on other sites More sharing options...
niubi Posted October 1, 2003 at 12:29 AM Report Share Posted October 1, 2003 at 12:29 AM just cooked some actually, with pork, for some reason i seem to prefer it with pork rather than beef. perhaps its not completely authentic, but its as close as i am going to get at the moment. Quote Link to comment Share on other sites More sharing options...
Guest Maggah Posted October 1, 2003 at 08:02 AM Report Share Posted October 1, 2003 at 08:02 AM 1 head of celery (about 500g) 4 spring onions 8-10 small dried chillies 400g tender steak salt 1 TBSP shaoxing rice wine about 100ml peanut oil 2 TSP sichuna pepper 3 TBSP chilli paste 750ml chicken stock 2 TSP dark soy sauce 4 TBSP potato flour mixed with 4 TBSP cold water Clean, de-string celery. Cut sticks into 3or 4 sections, then each section into 1cm sticks. Gently crush spring onions then cut to match celery. Halve chillies & discard seeds. remove ant fat from beef, cut into slices 3x4cm against grain. Marinate beef in pinch salt & the Shaoxing wine. Heat 3 TBSP oil in wok till hot but not smoking. Stir fry chillies and Sichuan pepper till fragrant but not burnt. Remove spices from wok but keep oil. when removed spices have cooled, chop finely on board. return oily wok to high heat and when smoking add vegetables and pinch salt. Stir fry for a minute or two until hot & just cooked but still crunchy. Tip into serving bowl. Heat another 3 TBSP oil until smoking. Turn heat down to medium & add chilli paste. Stri fry until oil is red & fragrant. Add stock & soy sauce, bring to boil. Add potato flour mix to beef & stir in same direction to evenly coat pieces. Drop meat into sauce once sauce ids boiling. allow sauce to reach boiling again then separate beef pieces with chopsticks. simmer till beef is just cookedthen spoon it onto waiting veggies. Pour sauce over the top. Quickly rinse and dry wook. Heat another 3-4 TBSP oil till smoking. Sprinkle chopped chillies & Sichuan pepper over bef dish then pour on the smoking oil. that ay the dish will be sizzling when brought to table (From Fuchsia Dunlop's Sichuan Cookery) Quote Link to comment Share on other sites More sharing options...
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