Hi everyone, welcome to Souped Up recipes. Today we are making Fu Qi Fei Pian (夫妻肺片). The name translates as husband and wife lung pieces – I know it sounds weird which scares many people away. It is a classic Sichuan dish that is made with braised beef slices and served chili sauce – really delicious and flavorful. If you like Sichuan cuisine, you should give this a try.
[USA] BUY MY WOK –
[REST OF WORLD] BUY MY WOK –
Buy all the spices:
Buy the mesh ball for the spices:
INGREDIENTS FOR THE BRAISING
– 5 lb of beef parts (Boneless beef shank, beef heart, beef tripe)
– 4 slices of Kaempferia galanga, also known sand ginger
– 2 tsp of Sichuan peppercorn
– 2 pieces cloves
– 1 piece of cinnamon stick
– 1 piece of black cardamom
– 1/2 tsp of fennel seeds
– 2 pieces of star anise
– 2 pieces of bay leaves
– a small piece of Galanga
– 3 pieces of hot dried chilies
– 5 slices of ginger
– 2 pieces of scallion
– 5 cloves of garlic
– 3 tbsp of soy sauce (Amazon Link:
– 3 tbsp of Chinese cooking wine or Shao xing wine (Amazon Link:
– 2.5 tsp of salt or to taste
– 1 tsp of dark soy sauce (Amazon Link:
– 2 liters of water
INGREDIENTS FOR THE SICHUAN HOT CHILI OIL (油泼辣子)
– 1 cup of chili flake (Amazon Link:
– 2.5 cup of cooking oil (seasoned with scallion, ginger, garlic, cinnamon, star anise, bay leaves)
– 1/4 cup of sesame seed (Amazon Link:
– 2 tsp of Sichuan peppercorn powder (Amazon Link:
– 1 tsp of salt
INGREDIENTS FOR THE SAUCE
– 8 cloves of garlic
– 1 tsp of salt
– 1 tsp of sugar
– 2 tbsp of Chinese black vinegar (Amazon Link:
– 1 cup of the brine that we braised the meat in
– 3-6 tbsp of homemade Sichuan hot chili oil
OTHERS
– Roast peanut as a topping (optional)
– Chopped celery to put at the bottom (can also use cilantro or shredded cucumber)
– diced cilantro as garnish
INSTRUCTION
– Soak all the beef parts in clean room temperature water for at least 3 hours.
– While waiting, prepare the spices: 2 pieces of star anise, 1 piece of cinnamon stick, 2 pieces of bay leaves, 1 piece of black cardamom that I slightly crushed, 2 tsp of Sichuan peppercorn, 1/2 tsp of fennel seeds, 2 pieces of cloves, 3 pieces of red dry chilies. A small piece of dried galanga, 4 slices of Kaempferia galanga.
– 3 hours later, the liquid became red bloody color. Discard the water. Put the book tripe into a different bowl and keep soaking, Add clean water to the rest of the beef parts. Bring it to a boil. Now you gonna decide if you want to discard this whole pot of water or not. It depends on your preference. I decided to take everything out and switch to a new pot.
– Pour in 2 Liters of boiling water, along with the spices that we prepared before. Throw in 2 pieces of scallion, some ginger slices, some garlic cloves. Add 3 tbsp of soy sauce, 3 tbsp of Shao xing wine, 2.5 tbsp of sugar, 2.5 tsp of salt, drizzle in a tsp of dark soy sauce for the color.Then cover it, turn the heat to low. We gonna simmer that for 1.5 hours.
– 1.5 hours later, cook the book tripe in the pot for less than 2 minutes. Take it out. Use scissors, separate those book layers. And set it in the fridge.
– Let’s get back to the pot. You just turn off the heat. let the beef part sit in the brine until it is completely cool down. If you have room, you can put it in the fridge.
– It will take about 6 hours to cool so we got plenty of time to make the chili oil. Pour in 2.5 cups of cooking oil in the pot, along with a bunch of scallions, few cloves of crushed garlic, some ginger slices, 2 pieces of star anise, 2 small pieces of cinnamon stick, and 2 pieces of bey leaves. Use low heat slowly heat it and let the aromatics to infuse the oil. On the side, you will need 2 tsp of Sichuan peppercorn powder, 1 cup of chili flake. Make sure you use the chili flakes that fits your spice level, 1/4 cup of sesame seed and 1 tsp of salt. When the scallions start turning a dark color, you can take them out. If you have a thermometer, check the temperature. We want it to be around 400F. Pour it into the chili flake in batches and mix at the same time. If you pour all the oil in once, it will overflow which is dangerous. Wait for this to cool done then you can store it in a container. We called it You Po La Zi (油泼辣子). I have used it in many of my recipes.
– We still have plenty of time to make the sauce. You will need 8 cloves of garlic. Use a garlic presser or a grater. Add 1 tsp of salt and 1 tsp of sugar. Mix them well. Add 2 tbsp of Chinese black vinegar, 1 cup of the brine, and the chili oil. Set the sauce aside.
– Slices them into thin pieces. serve with the Chinese celery at the bottom. Drizzle the sauce over it and garnish with cilantro. Enjoy!