Fu Qi Fei Pian (Sichuan Sliced Beef in Chili Sauce, 夫妻肺片)
Today, I'm excited to share a classic dish from Sichuan cuisine. This dish is known for its bold, spicy flavors and lingering taste, making it one of the most popular dishes in China. If you're a fan of Sichuan food, this is a must-try recipe. Once you make it yourself, you'll be pleasantly surprised by the incredible results.
INGREDIENTS
- 200g beef shank
- 200g beef tripe
DIRECTIONS
Prepare 200g beef shank and 200g beef tripe.
Blanch the beef shank, beef tripe in boiling water for 5 minutes.
After blanching, remove them and rinse thoroughly with clean water.
Place the cleaned beef shank, tripe, and bones into a soup pot. Add 15g green onion, 3-5 slices of ginger, 1 star anise, 3g dried Sichuan peppercorns, 15ml cooking wine, and enough water to cover the meat. Boil for 1 hour.
Prepare the sauce: Mince 5g garlic, then mix it with some pork bone broth, 3g chicken bouillon, g Sichuan pepper powder, 2g soy sauce, sesame oil, and Sichuan pepper oil. Stir well and set aside.
After 1 hour, take out the cooked beef shank, tripe. Let them cool.
Once cooled, slice the beef shank and tripe into thin pieces.
Transfer the sliced beef shank and tripe to a bowl.
Pour the prepared sauce over the meat and mix evenly.
Serve on a plate and drizzle with chili oil.
Garnish with some cilantro and chopped green onions. Enjoy!