A classic Sichuan famous dish, the literal translation of shuizhu niurou is water boiled beef, a name which belies just how flavorsome it is.
During preparation, beef slices are marinated with egg, salt, pepper powder, soy sauce, starch, and oil. Vegetables such as bean sprouts and leafy greens are then stir-fried or blanched. In a wok with oil, Sichuan peppercorn, chili, ginger, and garlic are stir-fried with pixian doubanjiang to round out the flavors. Water is then added to create a soup, which is seasoned with salt and pepper. Finally, the fully flavored beef is added to the soup to cook fully. The beef is removed from the soup and placed onto the vegetables in a bowl. The soup is added to the bowl and the dish is finished with chili powder and minced garlic on to which hot oil is poured.
This dish has been co-opted by Sichuanese chefs, who saw fit to create a piscatorial version, shui zhu yu, otherwise known as spicy Sichuan boiled fish. Consider shuizhu niurou a party for your palate.