Sichuan Pork
Sichuan Pork, actually, poached spicy slices of pork (水煮肉片 shuǐzhǔ ròupiàn) is a famous Sichuan cuisine dish.
Rather than cooking pork by stir-frying or deep-frying, which consumes lots of oil and can very easily overcook the pork, it is boiled in water with a coating made from egg-white and starch to preserve its freshness and tenderness.
The meaty broth is typical Sichuan cuisine, featuring a peppery and spicy taste. When eating, you’ll find each piece of meat contains abundant juices with a fresh and fragrant spicy aroma
