水煮肉片，是川菜里最经典的“麻辣硬菜”。肉片滑嫩多汁，汤底麻辣鲜香，最后淋上一勺滚烫的热油，“滋啦”一声，辣椒和花椒的香气瞬间被激发出来，配米饭简直绝了。
Sichuan Boiled Pork Slices is the ultimate spicy and numbing dish from Sichuan cuisine. The pork is tender and juicy, the broth is rich and fiery, and the final sizzle of hot oil over chili and Sichuan peppercorn releases an intoxicating aroma. It’s the perfect match for steamed rice.
🌴食材 | Ingredients：
猪里脊肉，300g（切薄片）。/ Pork tenderloin, 300g (sliced thinly).
黄豆芽，150g（垫底用）。/ Soybean sprouts, 150g (for the base).
莴笋，半根（切片，可选）。/ Lettuce stem, 1/2 (sliced, optional).
🌴配料 | Aromatics：
干红辣椒，10个（剪段）。/ Dried red chilies, 10 (cut into segments).
花椒，1大勺（约15g）。/ Sichuan peppercorns, 1 tbsp (about 15g).
蒜末，5~6瓣（切碎）。/ Minced garlic, 5-6 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
淀粉，1勺（腌肉用）。/ Cornstarch, 1 tbsp (for marinating).
蛋清，1个（腌肉用）。/ Egg white, 1 (for marinating).
🌴调味 | Seasonings：
郫县豆瓣酱，2勺（约30g，灵魂）。/ Doubanjiang (Pixian broad bean paste), 2 tbsp (about 30g, the soul).
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌肉片 | Marinate the Pork
猪肉片加1勺生抽、1勺料酒、少许白胡椒粉、1勺淀粉和1个蛋清，抓匀腌制15分钟。⚠️ 加蛋清和淀粉，肉片才会滑嫩不柴。我试过不加，结果肉片煮出来又老又硬。
Combine the pork slices with light soy sauce, cooking wine, white pepper, cornstarch, and egg white. Mix well and marinate for 15 minutes. ⚠️ The egg white and cornstarch keep the pork tender. I’ve tried it without them, and the pork turned out tough.
2，炒底料 | Stir-fry the Base
锅里倒油，放入2勺郫县豆瓣酱、姜末和一半的蒜末，小火炒出红油和香味。加入适量热水，大火烧开，加1勺生抽和少许白糖调味。⚠️ 豆瓣酱一定要小火炒，大火容易糊，糊了会发苦。
Heat oil in a pan, add the doubanjiang, ginger, and half of the garlic. Stir-fry over low heat until the oil turns red and fragrant. Add hot water, bring to a boil, and season with light soy sauce and sugar. ⚠️ Cook the doubanjiang over low heat to prevent burning.
3，煮配菜和肉片 | Cook the Veggies and Pork
先把黄豆芽和莴笋片放入汤中煮1分钟，捞出铺在碗底。然后转小火，把腌好的肉片一片片放入汤中，煮到变色就立刻捞出，铺在配菜上。⚠️ 肉片别煮太久，变色就捞，保持嫩滑。
Add the soybean sprouts and lettuce to the broth and cook for 1 minute. Remove and place at the bottom of a serving bowl. Reduce to low heat, add the marinated pork slices one by one, and cook until they change color. Remove immediately and place on top of the veggies. ⚠️ Don’t overcook the pork; remove it as soon as it changes color.
4，淋热油 | Heat the Oil
在肉片上撒上干红辣椒段、花椒、剩下的蒜末和葱花。另起锅，烧热2~3勺食用油，烧到微微冒烟，立刻淋在辣椒和花椒上。“滋啦”一声，香味就出来了。⚠️ 油一定要烧到冒烟再淋，这样麻辣味才能完全激发出来。我试过油温不够，结果香味出不来，整道菜少了灵魂。
Sprinkle the dried chilies, Sichuan peppercorns, remaining garlic, and scallion over the pork. In a separate pan, heat 2-3 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the chilies and peppercorns. You’ll hear a sizzle and smell the aroma. ⚠️ The oil must be smoking hot to release the spicy and numbing flavors. I’ve tried with cooler oil, and the flavor was flat.
宝宝们，水煮肉片的精髓在于“肉片滑嫩，麻辣鲜香”。肉片加蛋清和淀粉腌制，煮出来才嫩。豆瓣酱一定要小火炒，防止发苦。肉片变色就捞，别煮太久。最后淋热油是灵魂，油一定要烧到冒烟。
Tips: The key to Sichuan Boiled Pork Slices is “tender pork, spicy and numbing flavor.” Marinate the pork with egg white and cornstarch for tenderness. Cook the doubanjiang over low heat to prevent burning. Remove the pork as soon as it changes color. The final hot oil drizzle is the soul—make sure the oil is smoking hot.
这道【水煮肉片 | Sichuan Boiled Pork Slices】是川菜里最经典的麻辣硬菜。如果你喜欢这种鲜辣的口感，还可以试试我之前写的【小炒黄牛肉 | Stir-fried Beef with Chili Peppers】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this spicy and numbing flavor, you should also try my Stir-fried Beef with Chili Peppers. For more classic main dishes, check out my Main Dishes category.
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