Ingredients with Measurements:
- 1 lb beef tripe, thinly sliced
- 1 lb beef tongue, thinly sliced
- 1/2 cup roasted peanuts, chopped
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 1/4 cup Sichuan peppercorns
- 1/4 cup soy sauce
- 1/4 cup Chinkiang vinegar
- 1/4 cup chili oil
- 1/4 cup chicken broth
- 1/4 cup cornstarch
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp sesame oil
- 1 tbsp Shaoxing wine
- 1 egg, beaten
- 8 cups water
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring 8 cups of water to a boil. Add the beef tripe and tongue and cook for 5 minutes. Drain and rinse the meat under cold water. Set aside.
2. In a mixing bowl, whisk together the soy sauce, Chinkiang vinegar, chili oil, chicken broth, cornstarch, sugar, salt, sesame oil, and Shaoxing wine.
3. In the same pot, heat up 2 tbsp of oil over medium-high heat. Add the garlic, ginger, and Sichuan peppercorns and stir-fry for 30 seconds.
4. Add the beef tripe and tongue to the pot and stir-fry for 2 minutes.
5. Pour in the sauce mixture and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
6. Slowly pour in the beaten egg while stirring the soup.
7. Add the roasted peanuts, scallions, and cilantro to the pot and stir to combine.
8. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 430
Fat: 23g
Carbohydrates: 23g
Protein: 35g
Substitutions for ingredients:
- Beef tripe and tongue can be substituted with chicken or pork.
- Roasted peanuts can be substituted with cashews or almonds.
- Chinkiang vinegar can be substituted with rice vinegar.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add more chili oil for a spicier soup.
Tips and tricks:
- Rinse the beef tripe and tongue thoroughly to remove any impurities.
- Use a non-stick pot to prevent the soup from sticking to the bottom.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate the soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with extra scallions and cilantro.
Garnishes:
Extra scallions and cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Steamed dumplings
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth.
- If the soup is too thin, add more cornstarch.
Food safety advice:
- Make sure to cook the beef tripe and tongue thoroughly.
- Store the soup 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 tripe and tongue that are marinated in a spicy sauce.
Flavor profiles:
Spicy, sour, savory
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese