Fuqi Feipian (Sichuan Spiced Beef and Offal)
A classic Sichuan cold appetizer combining beef and offal slices in fiery chili oil, numbing and aromatic, bursting with layers of flavor.
Ingredients
22 items- Beef shank 300 g
- Beef tripe 200 g
- Beef tongue 200 g
- Beef heart 200 g
- Ginger 20 g
- Scallions 2
- Cooking wine 2 tbsp
- Sichuan peppercorns (whole) 1 tbsp
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Salt 1 tsp
- Soy sauce 3 tbsp
- Vegetable oil 100 ml
- Chili flakes 2 tbsp
- Ground Sichuan pepper 1 tsp
- Minced garlic 2 tbsp
- Sugar 1 tbsp
- Sesame oil 1 tbsp
- Toasted white sesame seeds 1 tbsp
- Crushed peanuts 2 tbsp
- Cilantro to taste
Nutrition
Steps （8 steps）
Clean the beef shank, tripe, tongue, and heart. Place in a pot with cold water, add ginger slices, scallion sections, and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, continue boiling 5 minutes. Drain and rinse.
Transfer the blanched meat and offal to a braising pot. Add enough water to cover, remaining ginger and scallion, Sichuan peppercorns, star anise, cinnamon, bay leaves, salt, and soy sauce. Bring to a boil then reduce to low heat, braise for 1.5 hours until meat is fork-tender. Turn off heat and let soak in the liquid for 30 minutes to infuse flavors.
Remove the braised meat and offal; let cool completely. Slice thinly (about 3 mm) and arrange neatly on a platter.
Make chili oil: In a heatproof bowl, combine 2 tbsp chili flakes, 1 tsp ground Sichuan pepper, and a pinch of salt. Heat oil in a small pot until shimmering (about 180°C/350°F). Gradually pour hot oil into the bowl while stirring. Set aside.
Prepare the sauce: In a small bowl, mix minced garlic, soy sauce, sugar, sesame oil, 4 tbsp of the prepared chili oil, and 2 tbsp of the braising liquid. Stir well.
Pour the sauce evenly over the sliced meat and offal.
Sprinkle with toasted sesame seeds, crushed peanuts, and chopped cilantro.
Let rest for 10 minutes to allow flavors to meld before serving.
Tips
The offal should be tender but still chewy. Don't discard the braising liquid; it's key for the sauce. The chili oil is the soul; you can make extra and store it.
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