Main ingredients
pork tenderloineggpotato starchgreen onionwatercressgong caigingergarlicdried Chinese chili peppershuo jiaobi xian dou ban zhangChinese soy saucehuang zhou
YOOXICMAN's Shu Zhu Rou Pian
A Sichuan-style meat dish that combines the bold flavors of Mala Tang and Jjajang, delivering a tender, numbingly spicy experience.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pork tenderloin becomes dry if cooked too long, so remove from heat as soon as the pink color disappears to maintain tenderness.
- Gong cai adds a satisfying crunch and enhances textural variety—highly recommended to use without substitution.
- When chopping dried chilies and huo jiao into dou guo jiao, be cautious—the seeds and spices may fly in all directions.
- If huang zhou is unavailable, substitute with soju or clear rice wine; it helps reduce pork’s off-flavors during marinating.
- If Chinese soy sauce is not available, dark soy sauce can be used in equal measure without compromising flavor.
Recommended for
- Those who want to enjoy the best of both Mala Tang and Jjajang in one bowl.
- Home cooks aiming to recreate authentic Sichuan-style Chinese dishes with high precision.
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