Fuqi Feipian(Sliced Beef and Ox Tongue in Chili Sauce)
Once when I was in Chengdu, I accidentally ate delicious Fuqi Feipian in a small alley. This secret recipe of Fuqi Feipian is really unique. After I went back, I kept trying to make it myself, and finally I made it. Today, Let me share this delicious recipe of Fuqi Feipian with you.
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What is Fuqi Feipian
Fuqi Feipian is a classic Sichuan dish made with beef heart, beef tongue, beef tripe and beef tendon as the main ingredients. It tastes spicy and fresh, the beef is chewy and the beef tripe is crispy. Every bite will make people enjoy it specially. It is a dish that you can never forget once you have eaten it. Many people like to eat it. If you like spicy food, then you must not miss this delicacy.
Why is it called Fuqi Feipian
Many people are curious about the origin of Fuqi Feipian and whether there is beef in it. In fact, there is no beef lung slice in Fuqi Feipian, nor is there a husband and wife.
According to legend, in the 1930s, there was a couple in Chengdu, Sichuan , Guo Chaohua and Zhang Tianzheng, who ran a beef restaurant. Every day, a lot of beef offal was discarded, which was a pity, so they took the leftover offal back home , carefully cut, chopped, and sliced it into thin slices, and prepared special seasonings to eat . Unexpectedly, the taste was very tender . Because this dish is made with offal, it was initially called "waste slices", but later everyone thought that the name was not nice , and because the couple made it together, it was changed to "Fuqi Feipian".
Ingredients Needed
The ingredients needed to make delicious Fuqi Feipian include:
Main Ingredients
Beef heart, beef tongue and beef tendon: They are the main raw materials, providing protein and meaty taste .
Side dishes
Peanuts: add flavor and taste to dishes.
Dried chili peppers: provide spicy flavor and special aroma to dishes, and increase the layering of dishes.
Seasoning
Strong liquor: It can remove fishy smell and increase aroma when blanching meat .
Sichuan pepper, chili pepper , star anise, and tsaoko: they have special spicy and numbing tastes and can enhance the aroma of dishes .
Ginger water and garlic water: Both have a special aroma and are used to prepare sauces to remove fishy smell and enhance the flavor .
Soy sauce and vinegar: can add color, sourness and saltiness to dishes .
MSG, chicken stock: seasonings that enhance the taste of dishes .
Sichuan pepper sauce and chili oil: These two condiments have special spicy and numbing flavors that can enhance the taste of dishes .
Alternatives:
be replaced with cooking wine or rice wine .
Sichuan peppercorns, sea peppers, and dried chili peppers: If you don’t like spicy taste, you can reduce the amount .
Star anise and cardamom: can be replaced by bay leaves and cinnamon .
Soy sauce and vinegar: Soy sauce can be replaced with black bean sauce , and vinegar can be replaced with lemon juice .
MSG and chicken stock can be replaced by seafood soy sauce, oyster sauce , etc.
Peanuts: can be replaced with walnuts or almonds .
Sichuan pepper sauce and chili oil: If you don’t like spicy food, you can reduce the amount .
Is Fuqi Feipian a hot or cold dish
Fuqi Feipian is a cold dish that originated in Chengdu, Sichuan. It is a classic cold dish in Sichuan cuisine. It is mainly made by pouring the sliced ox heart, ox tongue and ox tripe into the prepared spicy sauce and mixing them evenly before eating. It tastes refreshing and has a strong spicy flavor.
Mistakes to Avoid
If you want to make no mistakes in the Fuqi Feipian, you need to pay attention to the following points:
When soaking beef heart, beef tongue and beef tendon , the soaking time must be sufficient, otherwise the blood and fishy smell will not be completely removed. When blanching , the foam must be skimmed carefully. If the foam is not skimmed cleanly, the cooked meat will have an odor .
When braising beef heart, tongue and tendon , be sure to pay attention to the heat to avoid overcooking the meat, which will affect the taste. The braising time should be sufficient to avoid the meat being tasteless .
When preparing the sauce, all kinds of seasonings must be added accurately to avoid the sauce having an unauthentic taste. Secondly, pay attention to stirring the sauce thoroughly to ensure that the seasonings are evenly dissolved.
When slicing beef heart, beef tongue, and beef tendon , make sure to cut them as thinly as possible and evenly. This will not only make the presentation look good, but will also allow them to absorb the sauce better when pouring it on.
INGREDIENTS
MAIN INGREDIENTS
- 500g beef heart
- 500g beef tongue
- 400g beef shank
ACCESSORIES
- 20g Dried chili pepper
- 30g Peanuts
- 20g chopped green onion
SEASONINGS
- 250 g salt
- 30ml Strong liquor
- 20g Sichuan peppercorn
- 20g Hot pepper
- 3 star anise
- 2 Amomum villosum
- 100ml Ginger water
- 100ml Garlic water
- 30ml soy sauce
- 30ml Vinegar
- 8g MSG
- 8g Chicken Essence
- 5g White sugar
- 15ml Sichuan pepper sauce
- 150g Chili Oil
DIRECTIONS
STEP 1
Put 500g of beef heart, 500g of beef tongue, and 400g of beef tendon in a pot, add 250g of salt, 30ml of strong liquor and 1000ml of water, and soak for 2 hours to remove blood and fishy smell.
STEP 2
Blanching: Put the soaked beef heart, beef tongue, and beef tendon into a pot, add water and boil, carefully remove the floating foam and remove the fishy smell.
STEP 3
Braising: Add 20g of Sichuan pepper, 20g of sea pepper, 20g of dried chili pepper, 3 star anise, 2 grass fruits and 20ml of strong liquor into the pot, and stew over low heat for 1.5 hours, then remove and cool.
STEP 4
Sauce: To make the sauce, mix 100 ml ginger water, 100 ml garlic water, 30 ml soy sauce, 30 ml vinegar, 10 g salt, 8 g MSG, 8 g chicken essence, 5 g sugar, 15 ml pepper sauce and 150 g chili oil.
STEP 5
Slice and plate: Slice the cooled beef heart, tongue and tendon into thin slices and place them neatly on the plate.
STEP 6
Garnish with sauce: Pour the prepared sauce on the beef heart, tongue and tendon on the plate, and finally sprinkle 30 g peanuts and 20 g chopped green onions for garnish. The dish is done.
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How to Store and Reheat
Storage
As a cold dish, it is recommended to eat Fuqi Feipian freshly made. In this way, the taste is the best. If you need short-term storage, you can wrap Fuqi Feipian with plastic wrap or put it in a preservation box and store it in the refrigerator for about 1-2 days.
If you want to store it for a longer time, you can freeze it in the refrigerator. But note that for frozen storage, it is best to store the sauce and meat separately, that is, store the un-mixed vinegar separately to avoid affecting the taste. Frozen storage in the refrigerator can last for 2-3 weeks.
Heating
As a cold dish, for Fuqi Feipian stored in the refrigerator, you can eat it directly without heating. If you want to eat it hot, you can put it in the microwave and heat it for about 1 minute. Just a little heat is fine. For Fuqi Feipian stored frozen, you need to take it out and thaw it first. After thawing, put the vinegar and sauce separately into the microwave and heat them for about 2-3 minutes. Then take them out and mix them together to eat.
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