Shui Zhu Boiled Beef in Fiery Sichuan Broth

Shui zhu starts with the meat. Slice the beef tenderloin against the grain into pieces 2 to 3 millimeters thick. Cold meat is easier to slice, so freeze it for 20 minutes first.

Transfer the slices to a bowl and add the soy sauce, cornstarch, and rice wine. Mix by hand until the meat absorbs the starch and turns glossy. Let it marinate for 15 minutes.

Rinse the bean sprouts. Cut the napa cabbage into wide strips and the celery into thin diagonal slices. Stir-fry the vegetables briefly, about a minute, in a spoonful of oil and spread them across the bottom of a serving bowl.

Finely chop half the garlic and all the dried chilies. Pile the chopped mixture and the Sichuan peppercorns in the center of the dish, where the hot oil will go later. Slice the remaining garlic and the ginger.

Heat two spoonfuls of oil in a wok and, over low heat, fry the doubanjiang paste with the sliced garlic and ginger until the oil turns red and fragrant. Pour in the beef broth, add the sugar, and bring to a boil.

Drop the marinated slices into the boiling broth one at a time so they do not stick together. Cook for just 1 to 2 minutes, until the meat turns pale. Season with salt to taste. Pour the meat and broth over the vegetables in the bowl.

Heat the remaining oil in the wok almost to smoking. Pour it quickly over the mound of chopped garlic, chilies, and Sichuan pepper on the meat. The oil will crackle and release its aroma. Garnish with spring onion and serve with rice.