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The claim that no water is involved in making this dish is wrong. The most important step of this dish is actually indicated by its name - boiled with water. Both meat and vegetable used in the dish should be boiled briefly, just enough to be not raw. This is to keep the tenderness of the meat, which is one of the most important characteristic of this dish. However, when it's served you would not see water, instead it's totally oil covered. - munford 03:27, 14 September 2006 (UTC)Reply
Latest comment: 10 years ago1 comment1 person in discussion
Is this actually true? I have eaten this dish many times in restaurants and it is always served with a large amount of red broth. According to this: http://appetiteforchina.com/recipes/sichuan-boiled-beef-fiery-sauce/ It appears that the waterless version is for those who cant handle the heat of the fiery red broth. Anyone know a good source for one way or the other? 74.72.135.100 (talk) 04:32, 23 July 2013 (UTC)Reply
