Ingredients with Measurements:
- 1 lb beef tongue
- 1 lb beef tripe
- 1/2 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup oyster sauce
- 1/4 cup sesame oil
- 1/4 cup Sichuan peppercorn oil
- 1/4 cup chili oil
- 1/4 cup sugar
- 1/4 cup black vinegar
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Salt to taste
Special equipment needed:
- Large pot
- Strainer
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the beef tongue and tripe under cold water and place them in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 2-3 hours, or until tender.
2. Remove the beef tongue and tripe from the pot and let them cool. Slice them thinly and arrange on a serving plate.
3. In a small bowl, mix together the soy sauce, Shaoxing wine, oyster sauce, sesame oil, Sichuan peppercorn oil, chili oil, sugar, and black vinegar.
4. Pour the sauce over the sliced beef tongue and tripe. Top with minced garlic, ginger, scallions, and cilantro. Add salt to taste.
5. Serve the Fuqi Feipian with Oyster Sauce at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 35g
Carbohydrates: 10g
Fiber: 1g
Sugar: 7g
Sodium: 1500mg
Substitutions for ingredients:
- Beef tongue and tripe can be substituted with chicken or pork.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Sichuan peppercorn oil can be substituted with regular vegetable oil and ground Sichuan peppercorns.
- Black vinegar can be substituted with balsamic vinegar or rice vinegar.
Variations:
- Add sliced cucumbers or bean sprouts for extra crunch.
- Use a different type of sauce, such as hoisin sauce or soy sauce with garlic and ginger.
- Add sliced red bell peppers or jalapenos for extra heat.
Tips and tricks:
- Make sure to rinse the beef tongue and tripe thoroughly before cooking.
- Simmer the beef tongue and tripe on low heat to prevent them from becoming tough.
- Let the beef tongue and tripe cool before slicing to prevent them from falling apart.
- Adjust the amount of chili oil and Sichuan peppercorn oil to your desired level of spiciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the sliced beef tongue and tripe in a circular pattern on a large plate. Drizzle the sauce over the top and sprinkle with minced garlic, ginger, scallions, and cilantro.
Garnishes:
Garnish with additional chopped cilantro and scallions.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Steamed dumplings
- Egg drop soup
Troubleshooting advice:
- If the beef tongue and tripe are tough, simmer them for a longer period of time.
- If the sauce is too salty, add more sugar and vinegar to balance it out.
Food safety advice:
- Make sure to cook the beef tongue and tripe thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Fuqi Feipian is a traditional Sichuan dish that originated in Chengdu, China. It is made with thinly sliced beef tongue and tripe, and is known for its spicy and flavorful sauce.
Flavor profiles:
Savory, spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as an appetizer or as a main dish.
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Region: Chinese