Ingredients with Measurements:
- 1 lb beef tongue, thinly sliced
- 1 lb beef tripe, thinly sliced
- 1 tbsp Sichuan peppercorns
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 cups vegetable oil, for frying
- 10-15 dried chili peppers, chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tbsp Sichuan chili oil (optional)
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the beef tongue and tripe with Sichuan peppercorns, salt, sugar, soy sauce, Shaoxing wine, sesame oil, and cornstarch. Let marinate for at least 30 minutes.
2. Heat the vegetable oil in a wok or deep frying pan over high heat. Once hot, add the beef tongue and tripe in batches and fry until crispy and golden brown, about 2-3 minutes. Use a slotted spoon or spider strainer to transfer the fried beef to a plate lined with paper towels to drain excess oil.
3. In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the chopped chili peppers and garlic and stir-fry for 1-2 minutes until fragrant. Add the fried beef tongue and tripe to the pan and toss to coat with the chili pepper mixture.
4. Transfer the fried Fuqi Feipian to a serving dish and garnish with chopped green onions and Sichuan chili oil (optional).
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
High heat for frying, medium heat for stir-frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 32g
Saturated fat: 6g
Cholesterol: 75mg
Sodium: 800mg
Total carbohydrates: 8g
Dietary fiber: 2g
Sugar: 3g
Protein: 30g
Substitutions for ingredients:
- Beef tongue and tripe can be substituted with thinly sliced beef or pork.
- Sichuan peppercorns can be substituted with black peppercorns.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Sichuan chili oil can be substituted with regular chili oil or hot sauce.
Variations:
- Add sliced vegetables such as bell peppers or onions to the stir-fry for added texture and flavor.
- Use different types of meat such as chicken or shrimp for a different twist on the dish.
- Add peanuts or cashews for added crunch.
Tips and tricks:
- Make sure to slice the beef tongue and tripe thinly for even cooking.
- Use a slotted spoon or spider strainer to remove the fried beef from the oil to prevent excess oil from getting on the dish.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried Fuqi Feipian in a pan over medium heat until heated through.
Presentation ideas:
Serve the dish on a large platter with the chili peppers and green onions scattered on top.
Garnishes:
Chopped green onions and Sichuan chili oil.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli, steamed dumplings, or egg drop soup.
Troubleshooting advice:
- If the beef is not crispy enough, increase the heat of the oil and fry for a longer period of time.
- If the dish is too spicy, reduce the amount of chili peppers or omit them altogether.
Food safety advice:
Make sure to cook the beef tongue and tripe thoroughly to prevent any foodborne illnesses.
Food history:
Fuqi Feipian is a popular Sichuan dish that originated in Chengdu, China. It is made with thinly sliced beef tongue and tripe that is marinated and fried, then tossed with a spicy chili pepper sauce.
Flavor profiles:
The dish is spicy, savory, and slightly sweet with a crispy texture from the fried beef.
Serving suggestions:
Serve the dish as an appetizer or as a main course with steamed rice.
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Region: Chinese