Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Ingredients
18 items- Beef shank 300 g
- Beef tripe 200 g
- Beef tongue 200 g
- Beef heart 200 g
- Ginger 20 g
- Scallions 2
- Cooking wine 30 ml
- Chili oil 4 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tsp
- Ground Sichuan pepper 1 tsp
- Garlic 15 g
- Sesame oil 1 tsp
- Sichuan pepper oil 1 tsp
- Toasted white sesame seeds 2 tbsp
- Crushed fried peanuts 2 tbsp
- Cilantro 2 sprigs
Nutrition
Steps （5 steps）
Cut the beef shank (300g) into large chunks. Rub the tripe (200g) with salt and flour for 3 minutes, then rinse under running water to remove slime. Scald the beef tongue (200g) in boiling water for 2 minutes until the surface turns white, remove and scrape off the white coating, rinse clean. Halve the beef heart (200g), remove blood clots and soak in fresh water for 1 hour. Place all offal in a pot of cold water, add 10g ginger slices, 2 scallion segments, 15ml cooking wine. Bring to a boil over high heat, skim off any foam with a slotted spoon, and cook for 5 more minutes. Drain and rinse with warm water.
Transfer the blanched offal to a pressure cooker (or deep pot). Add hot water to cover completely, then add 10g ginger slices, 2 scallion segments, 2 star anise, 5g Sichuan peppercorns, 1 small cinnamon stick, 2 bay leaves, 15ml cooking wine, 10g salt. Bring to a boil over high heat, then reduce to minimum heat. If using a pressure cooker, cook for 20 minutes after it reaches pressure; for a regular pot, cover and simmer on low heat for 1.5 hours until the beef can be easily pierced with a chopstick at the thickest part and the tripe can be easily pinched through with a fingernail. Allow to cool naturally, then remove the offal. Strain and reserve the cooking broth for another use (e.g., noodle soup).
Let the offal cool until they are warm but not hot (about 30 minutes). Slice the beef shank against the grain into 3mm thin slices. Cut off the root of the tongue and slice diagonally into 0.5 cm pieces. Slice the heart along the grain into thin slices. Cut the tripe diagonally into strips about 2cm wide. Arrange the sliced offal on a serving plate, mixing colors and types for an attractive display.
Prepare the sauce: In a small bowl, combine 4 tbsp chili oil, 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tsp sugar, 1 tsp ground Sichuan pepper, 1 tbsp minced garlic (about 10g), 1 tsp minced ginger, 1/2 tsp MSG or chicken bouillon, 1 tsp sesame oil, 1 tsp Sichuan pepper oil. Stir in one direction for 30 seconds until the sugar dissolves. Taste and adjust salt or vinegar as needed. Finally, stir in 2 tbsp toasted white sesame seeds and 2 tbsp crushed fried peanuts.
Pour the prepared sauce evenly over the arranged offal, ensuring each piece is coated. Sprinkle with an extra layer of crushed peanuts and white sesame seeds, and garnish with cilantro segments. This cold dish can be served immediately at room temperature, or refrigerated for half an hour for better infusion. Toss well before eating.
Tips
1. The offal must be fully cooled before slicing, otherwise it will crumble. 2. The ratio of sugar to vinegar can be adjusted to personal preference. 3. For homemade chili oil, heat oil with crushed chili and spices, then strain. 4. The reserved cooking liquid can be used as noodle soup base. 5. A pressure cooker saves time, but a regular pot yields deeper flavor.
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