Ingredients with Measurements:
- 1 lb beef tongue, thinly sliced
- 1/2 cup dried wood ear mushrooms, soaked in hot water for 30 minutes and sliced
- 1/2 cup dried shiitake mushrooms, soaked in hot water for 30 minutes and sliced
- 1/4 cup Sichuan peppercorns
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup sugar
- 1/4 cup black vinegar
- 1/4 cup chili oil
- 1/4 cup sesame oil
- 2 cups chicken broth
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Salt, to taste
Special equipment needed:
- Large pot or Dutch oven
- Strainer
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large pot or Dutch oven, toast the Sichuan peppercorns over medium heat until fragrant, about 1-2 minutes. Remove from heat and let cool.
2. Grind the toasted Sichuan peppercorns in a spice grinder or mortar and pestle until fine.
3. In the same pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef tongue slices and cook until browned on both sides, about 2-3 minutes per side. Remove from the pot and set aside.
4. In the same pot or Dutch oven, add the soaked wood ear mushrooms and shiitake mushrooms. Cook until softened, about 5 minutes.
5. In a mixing bowl, whisk together the soy sauce, Shaoxing wine, sugar, black vinegar, chili oil, sesame oil, and ground Sichuan peppercorns.
6. Add the chicken broth and the soy sauce mixture to the pot or Dutch oven with the mushrooms. Stir to combine.
7. Add the browned beef tongue slices back to the pot or Dutch oven. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef tongue is tender and the sauce has thickened.
8. Season with salt to taste.
9. Garnish with chopped scallions and cilantro.
10. Serve hot in a serving dish.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning beef tongue slices
Medium heat for cooking mushrooms
Low heat for simmering the mixture
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 1200mg
Total carbohydrate: 20g
Dietary fiber: 2g
Total sugars: 14g
Protein: 20g
Substitutions for ingredients:
- Beef tongue can be substituted with beef brisket or beef chuck roast.
- Dried wood ear mushrooms can be substituted with dried cloud ear mushrooms or fresh shiitake mushrooms.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Black vinegar can be substituted with balsamic vinegar or rice vinegar.
- Chili oil can be substituted with hot sauce or red pepper flakes.
Variations:
- Add sliced carrots, bamboo shoots, or bean sprouts for extra vegetables.
- Use chicken or vegetable broth instead of chicken broth.
- Add more or less chili oil depending on desired spiciness level.
Tips and tricks:
- To save time, soak the mushrooms in hot water while browning the beef tongue slices.
- Use a strainer to remove any impurities from the chicken broth before adding it to the pot or Dutch oven.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the pot or Dutch oven during the last 10 minutes of cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot or microwave until heated through.
Presentation ideas:
Serve in a shallow bowl or on a platter with the sauce poured over the beef tongue slices and mushrooms.
Garnishes:
Chopped scallions and cilantro
Pairings:
Steamed rice, noodles, or stir-fried vegetables
Suggested side dishes:
Cucumber salad, pickled vegetables, or steamed bok choy
Troubleshooting advice:
- If the sauce is too thin, simmer for longer until it thickens.
- If the beef tongue is tough, simmer for longer until it becomes tender.
Food safety advice:
- Make sure to cook the beef tongue and mushrooms thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fuqi Feipian is a popular Sichuan dish that originated in Chengdu, China. It is made with thinly sliced beef tongue and a spicy sauce made with Sichuan peppercorns, chili oil, and black vinegar.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve hot as a main dish or as an appetizer.
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Region: Chinese