Fuqi Feipian (Husband and Wife Lung Slices)
A traditional dish from Chengdu, Sichuan, made primarily with beef and beef offal. The meat is first simmered in a spiced broth, then sliced and tossed in a chili-oil sauce with a characteristic mouth-numbing and spicy flavor.
Ingredients
beef (cut into chunks)
500 g
beef offal (including honeycomb tripe, heart, tongue, layered tripe, and head skin, washed)
to taste
salt-roasted peanuts (crushed, set aside)
to taste
braising liquid (old brine)
to taste
soy sauce
to taste
sesame powder
to taste
Sichuan peppercorn powder
to taste
MSG (monosodium glutamate)
to taste
star anise (combined with Sichuan peppercorn and cinnamon in a spice bag)
to taste
Sichuan peppercorn (combined with star anise and cinnamon in a spice bag)
to taste
cinnamon (combined with star anise and Sichuan peppercorn in a spice bag)
to taste
Sichuan salt
to taste
baijiu (Chinese white liquor)
to taste
chili oil
to taste
Instructions
1
Washing and Initial Boiling
Wash the fresh beef and offal thoroughly. Cut the beef into 500 g chunks. Place the beef and offal in a pot of boiling water to blanch out the blood, then lift them out and drain. Transfer to another pot and add the old brine, the spice bag (containing Sichuan peppercorn, cinnamon, and star anise), Sichuan salt, and baijiu, then add enough water to cover. Bring to a boil over high heat and cook for about 30 minutes, then reduce to low heat and simmer for 90 minutes, until the offal is cooked through but not falling apart. Remove the pieces as they finish cooking and set them aside to cool.
2
Preparing the Sauce
Bring the braising liquid to a boil over high heat for about 10 minutes. In a bowl, combine the MSG, chili oil, soy sauce, Sichuan peppercorn powder, and some of the hot braising liquid to make a seasoned sauce.
3
Mixing and Plating
Crush the roasted peanuts and set aside. Slice the cooled beef and offal into thin pieces about 6 cm long and 3 cm wide, then combine them in a bowl. Pour the seasoned sauce over and toss until evenly coated. Divide into individual serving plates and sprinkle each portion with sesame powder and crushed peanuts to finish.
