Comments on: Shui Zhu Beef (Sichuan Boiled Beef)

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.

By: Elaine

Elaine — Wed, 29 Sep 2021 00:09:24 +0000

In reply to Dayne Conn. Thanks Dayne!

By: Dayne Conn

Dayne Conn — Mon, 27 Sep 2021 18:21:18 +0000

Great and easy to follow.

By: Elaine

Elaine — Tue, 13 Jul 2021 14:23:04 +0000

In reply to Dave. Around 800ml to 1000ml hot water as listed in ingredients list. Divide garlic into two portions and use in step 2 and step 6.

By: Elaine

Elaine — Tue, 13 Jul 2021 13:52:14 +0000

In reply to Diane. Will be a master of Shui Zhu dishes.