Comments on: Shui Zhu Beef (Sichuan Boiled Beef)

By: Elaine

Elaine — Fri, 08 Mar 2024 11:40:48 +0000

In reply to Confused :(. The celery is placed at the bottom of serving bowl

By: Confused :(

Confused :( — Wed, 06 Mar 2024 17:43:57 +0000

In reply to Dave. I’m a bit confused about steps 3 and 4, the celery is blanched Ina separate pot then placed in the serving dish, meanwhile the wok is started up to cook the peppers and such, then water is added then pork- where does the celery go in? Are the things mixed in the wok added to the serving container, and then everything is cooked in that? Following the instructions as written would leave a wok of boiling soup plus a second serving container of blanched vegetables :(

By: Elaine

Elaine — Mon, 29 Jan 2024 08:58:52 +0000

In reply to Stuart. celery 100g and 6-8 mushrooms are ok.

By: Stuart

Stuart — Fri, 19 Jan 2024 15:00:16 +0000

How much celery and mushrooms should be used?

By: Elaine

Elaine — Fri, 11 Aug 2023 03:30:00 +0000

In reply to Heidi. I use erjingtiao from China.

By: Heidi

Heidi — Sat, 22 Jul 2023 09:12:34 +0000

What type of chilli peppers?

By: Elaine

Elaine — Wed, 23 Nov 2022 00:20:05 +0000

In reply to Michael. Hi， Michael, chicken is much tender meat compared with beef. So you need to cook chicken in a shorter time, similar to fish slices. You can go to this Shui Zhu fish and simply replace fish with chicken .

By: Michael

Michael — Tue, 22 Nov 2022 14:00:14 +0000

This recipe looks awesome, I’ll make the time to try it real soon! One question: I had this dish with chicken instead of beef in a restaurant once, and it became my favorite. Any suggestions for how to make this with chicken?

By: Hailey

Hailey — Sat, 23 Apr 2022 14:45:39 +0000

I’ve made this a couple of times now. I really like it! I learned something about it this time, though. It really is better to use sweet potato starch. It makes the broth stick to the meat so much better, and it keeps the meat more tender.