Sichuan Boiled Sliced Pork is a modern classic of Chinese cuisine, originating in Chongqing and popular throughout the Southwest. The dish gets its name because the pork slices are cooked by boiling in water instead of stir-frying in oil. 1. Turn off the heat and remove the pork as soon as it's cooked to avoid overcooking. 2. Do not stir-fry the Sichuan peppercorn and chili powder—simply pour hot oil over them for the best aroma. 3. Most importantly...

Comments (11)
Good Comments