Leshan Qiaojiao Beef Soup
A traditional delicacy from Leshan, Sichuan. Tender beef, crunchy tripe, rich broth, and fiery dipping sauce create an unforgettable taste.
Ingredients
21 items- beef bones 500g
- beef brisket 500g
- beef tripe 200g
- beef tendon 200g
- ginger 30g
- spring onions 2
- Sichuan peppercorn 1 tbsp
- star anise 2
- bay leaves 2
- celery 2 stalks
- cilantro to taste
- cooking wine 1 tbsp
- salt to taste
- white pepper powder 1 tsp
- chili powder 2 tbsp
- Sichuan peppercorn powder 1 tsp
- MSG a pinch
- garlic 3 cloves
- white sesame 1 tsp
- light soy sauce 1 tbsp
- cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Clean and cut beef bones, brisket, tripe, and tendon. Blanch in boiling water with ginger and wine for 5 minutes; skim foam and rinse.
Put bones in a pot with 4L water, ginger, scallion, Sichuan peppercorn, star anise, and bay leaves. Bring to boil then simmer for 2 hours to make stock.
Add blanched brisket, tripe, and tendon to the stock. Simmer on low heat for 1.5 hours until meat is tender and tripe is crisp.
Remove meat and offal; let cool and slice thinly. Discard bones. Strain the stock through a fine sieve.
Make dipping sauce: mix chili powder, Sichuan peppercorn powder, salt, MSG, minced garlic, and sesame in a bowl. Pour hot oil over, add soy sauce and a little stock. Garnish with scallion and cilantro.
Arrange sliced beef, tripe, and tendon in a bowl. Ladle hot stock over. Garnish with celery and cilantro.
Season with white pepper and salt to taste.
Serve the soup with the dipping sauce on the side. Dip the meat in the sauce and enjoy the spicy, fragrant broth.
Tips
1. Do not overcook the tripe; keep it crunchy. 2. Pour hot oil over the chili and Sichuan peppercorn powder to release aroma. 3. Add sliced white radish to the broth for extra sweetness.
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