Shuizhu
shuizhuroupian, shui zhu, water-cooked meat, 水煮牛肉, 水煮鱼, 水煮肉片
Shuizhu (chinese: 水煮; pinyin: shǔizhǔ, [ʂwěɪ ʈʂù ɻôʊ pʰjɛ̂n]) is a chinese dish which originated from the cuisine of sichuan province and the name literally means "water boiled (meat)". the preparation of this dish usually involves some sort of meat, usually beef, which is then called "shǔizhǔròupiàn" or fish when it's called "shǔizhǔyúpiàn", chili pepper, and a large amount of vegetable oil. the meat is prepared with water, starch, and a slight amount of salt. boiled vegetables are placed at the bottom of the serving bowl or dish. the prepared raw meat is poached in water that is heated to boiling point for 20–30 seconds, just enough to remove rawness yet preserving the meat's tenderness...
Source: Wikipedia
