Ingredients with Measurements:
- 1 lb beef tongue or tripe, thinly sliced
- 1/4 cup black beans, rinsed and mashed
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp Sichuan peppercorns, toasted and ground
- 1/2 tsp five-spice powder
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves, chopped
- 1 tbsp vegetable oil
- Salt, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, mix together the black beans, soy sauce, Shaoxing wine, sesame oil, sugar, Sichuan peppercorns, and five-spice powder.
2. Add the sliced beef tongue or tripe to the bowl and toss to coat. Let marinate for at least 30 minutes.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the marinated beef tongue or tripe to the skillet and stir-fry for 2-3 minutes, or until browned and cooked through.
5. Season with salt to taste.
6. Transfer the beef tongue or tripe to a serving platter and garnish with green onions and cilantro leaves.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 8g
- Protein: 27g
Substitutions for ingredients:
- Beef tongue or tripe can be substituted with sliced beef or pork.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Black beans can be substituted with fermented black beans.
Variations:
- Add sliced bell peppers or onions to the stir-fry for extra flavor and texture.
- Use the black bean sauce as a marinade for chicken or tofu.
Tips and tricks:
- Toast the Sichuan peppercorns in a dry skillet over medium heat for a few minutes to bring out their flavor.
- Thinly slice the beef tongue or tripe against the grain for a tender texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef tongue or tripe in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the beef tongue or tripe on a bed of steamed rice or noodles.
- Garnish with additional cilantro leaves and sliced red chilies for a pop of color.
Garnishes:
- Green onions
- Cilantro leaves
- Sliced red chilies
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Chinese eggplant with garlic sauce
Troubleshooting advice:
- If the beef tongue or tripe is tough, try marinating it for longer or slicing it thinner.
Food safety advice:
- Make sure to cook the beef tongue or tripe to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Fuqi Feipian is a Sichuan dish that originated in the 19th century. It is made with thinly sliced beef tongue or tripe that is marinated in a spicy sauce and served cold or at room temperature.
Flavor profiles:
- Spicy
- Salty
- Umami
Serving suggestions:
- Serve as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese