Ingredients with Measurements:
- 1 lb beef tongue
- 1 lb beef tripe
- 1/2 cup Sichuan peppercorns
- 1/2 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup sesame oil
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp chili oil
- 1 tbsp chili flakes
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup sliced scallions
- 1/2 cup sliced ginger
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Cutting board
- Chef's 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 from the pot and let it cool. Slice the beef tongue and tripe thinly and place them in a mixing bowl.
3. In a separate mixing bowl, combine Sichuan peppercorns, soy sauce, Shaoxing wine, sesame oil, sugar, salt, chili oil, chili flakes, minced garlic, and minced ginger. Mix well.
4. Pour the sauce over the sliced beef tongue and tripe. Add sliced scallions and ginger. Mix well.
5. Let the beef marinate in the sauce for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Sodium: 1500mg
Substitutions for ingredients:
- Beef tongue and tripe can be substituted with beef shank or brisket.
- Sichuan peppercorns can be substituted with black peppercorns.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Chili oil and chili flakes can be adjusted to taste.
Variations:
- Add sliced cucumbers or bean sprouts for a refreshing crunch.
- Substitute scallions and ginger with cilantro and mint for a different flavor profile.
- Add peanuts or sesame seeds for extra texture.
Tips and tricks:
- Make sure to simmer the beef tongue and tripe until they are tender.
- Let the beef marinate in the sauce for at least 30 minutes for maximum flavor.
- Adjust the amount of chili oil and chili flakes to your desired level of spiciness.
Storage instructions:
Store leftover Fuqi Feipian in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Fuqi Feipian on a large platter with sliced cucumbers and bean sprouts.
Garnishes:
Garnish with chopped cilantro or mint.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
If the beef is tough, simmer it for a longer period of time until it is tender.
Food safety advice:
Make sure to cook the beef thoroughly to prevent foodborne illness.
Food history:
Fuqi Feipian is a popular Sichuan dish that originated in Chengdu, China.
Flavor profiles:
Fuqi Feipian is a spicy and savory dish with a numbing sensation from the Sichuan peppercorns.
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Chinese