Fuqi Feipian (Husband and Wife Beef Slices)
A visually appealing, tender and flavorful Sichuan cold dish, made by tossing braised beef and beef offal in a rich, spicy, aromatic sauce.
Ingredients
Beef (cut into 500g blocks, boiled and sliced)
As needed
Beef offal (including tripe, heart, tongue, and head skin; washed, boiled, and sliced)
As needed
Salt-roasted peanuts (crushed into crumbs)
As needed
Master braising liquid (old brine)
As needed
Soy sauce (for sauce)
As needed
Sesame powder (sprinkled on the finished dish)
As needed
Sichuan peppercorn powder (for sauce)
As needed
MSG (for sauce)
As needed
Star anise (spice)
As needed
Sichuan peppercorns (spice)
As needed
Cinnamon (spice)
As needed
Sichuan salt (for braising)
As needed
Baijiu (for braising)
As needed
Chili oil (for sauce)
As needed
Instructions
1
Pre-preparation and braising
Wash the fresh beef and beef offal thoroughly; cut the beef into 500g blocks. Place the beef and offal in a pot of boiling water to blanch out the blood, then remove. Transfer to another pot and add the master braising liquid along with the spices (containing Sichuan peppercorns, cinnamon, and star anise), Sichuan salt, and baijiu, then add fresh water. Bring to a rolling boil over high heat for about 30 minutes, then reduce to low heat and simmer for 90 minutes, until the offal is cooked through but still firm. Remove the pieces as they finish cooking, and let them cool for later use.
2
Preparing the sauce
Bring the braising liquid to a rolling boil for about 10 minutes, then combine MSG, chili oil, soy sauce, Sichuan peppercorn powder, and the braising liquid in a bowl to make the sauce.
3
Slicing and assembling
Crush the cooked peanuts and set aside. Slice the cooled beef and offal into thin pieces about 6 cm long and 3 cm wide, then combine them together. Pour the sauce over and mix well. Divide among serving plates, and sprinkle each with sesame powder and crushed peanuts to finish.
