Sliced Beef and Ox Offal in Chili Sauce, one of Chinese numbing spicy food, is originated from Sichuan Province. It looks beautiful and tastes numbing spicy and refreshing.
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| Sliced Beef and Ox Offal in Chili Sauce |
Food Story
You may have ever heard its Chinese name, Fuqi Feipian. Fuqi means husband and wife, Feipian sliced beef and ox offal. This name is from a story. In the 1960s, a couple Guo Zhaohua and Zhang Dianmin who opened a stand at Changshun Street in Chengdu became famous for making tossed sliced beef and ox offal in sauce. Their beef slices looked bright in color and had a distinct taste from those of other vendors. Because of their delicious dish, prospering business, and harmonious husband and wife relationship, their slices were called Fuqi Feipian.
How to cook?
Then how to make this Chinese food, Sliced Beef and Ox Offal in Chili Sauce?
First, we should be fully prepared with the following Ingredients.
5,000 grams of beef and ox offal (beef, cattle scalp, tripe, beef heart, etc.);
150 grams of Sichuan pepper;
250 grams of peanuts;
500 grams of vegetable oil;
250 grams of Chinese fermented black beans;
150 grams of spring onion;
150 grams of white sesame seeds;
200 grams of dry hot pepper;
1,250 grams of soy sauce;
150 grams of chopped celery;
35 grams of star anise seeds;
100 grams of pepper powder;
35 grams of cinnamon;
100 grams of nitrate solution;
500 grams of salt;
50 grams of MSG;
100 grams of glutinous rice wine.
Then you may process the dish as follows.
First, wash the beef clean and slice them into large pieces of 500 grams. In a bowl stir together 25 grams of Sichuan pepper powder, 15 grams of star anise, 20 grams of cinnamon, 100 grams of nitrate solution and 250 grams of salt. Spread the beef piece with the mixture. Put the spread beef and water into a saucepan 12 minutes later. Boil over high heat and skim the floating foam from the surface. Then, add 10 grams of star anise, 15 grams of Sichuan pepper, 15 grams of cinnamon, and 250 grams of salt. When it boil, add 100 grams of glutinous rice wine, 150 grams of red fermented bean curd sauce and 150 grams of spring onion (in a bundle). Stew it for another 1.5 hours. Then leave it to simmer for 30 minutes. After that, turn to high heat again and boil for 15 minutes. Take the beef out and let them dry naturally. Add into the saucepan 100 grams of pepper powder, 10 grams of MSG and 250 grams of soy sauce and boil for about 10 minutes. This broth will be used later.
Second, wash the tripe with limewater to get rid of the black skin. Tear off the surface skin and stew the tripe for 1 hour. Burn off the hair on the cattle hoof and scalp. Scald them with boiling water and stew on low heat for 5 hours. For the tongue and beef heart, tear the rough skin off. Then wash them clean and stew in water for 1 hour.
Third, cut the cooked beef into 2 cm x 5 cm slices, tripe into 5 cm long slices, scalp into thin slices, and tongue and beef heart into slices.
Forth, pan-dry 100 grams of Sichuan pepper 150 grams of white sesame seeds, and some dry hot pepper until they become crisp and pound them into powder respectively. Stir-fry 250 grams of peanuts with some salt, remove the skin and smash them. Heat 500 grams of vegetable oil, and add 10 grams of star anise and 2 grams of Sichuan pepper. 10 minutes later, take the star anise and Sichuan pepper out. Add pepper powder into the oil and then pour the oil out in a container. Add 100 grams of soy sauce and mix well. Dissolve and simmer 250 grams of Chinese fermented black beans into sauce and add it to the broth. Cut 150 grams of celery into pieces.
Fifth, put the celery pieces at the bottom of the dish. Then put beef and offal on top of the celery. Pour in the mixed broth and pepper oil. At last, sprinkle peanuts, sesame seeds and Sichuan pepper powder on it.
It’s done. You may serve this popular Chinese spicy food to your family or friends. It tastes great!
