Pork Lungs in Chili Sauce(fu qi fei pian )

The method of couple lung slice is as follows

Raw materials for making husband and wife lung tablets:

Beef 250 grams; cattle 250 grams; salt crisp peanut 10 grams; chive 1; pepper amount; cinnamon amount; large amount; dry pepper amount

Ingredients for making husband and wife lung slices:

1 tsp chili oil (3 G); 1 tsp soy sauce (3 G); 1 / 2 tsp cooking wine (15 g); right amount of pepper powder; right amount of sesame powder; 4 tsp refined salt (12 g); 1 / 2 tsp monosodium glutamate (1.5 g)

The procedure of making Hufu feipian is as follows

1. Wash the scallions and cut them into small pieces; wash the beef and beef offal, put them in boiling water, boil the blood water, and then remove them;

2. Wash the pan, add beef and beef offal, add Chinese prickly ash, cinnamon, soy sauce, chili, refined salt, cooking wine, add water, bring to a boil over high heat, and cook over low heat after about 30 minutes;

3. when cooked to beef offal, cooked before it is cooked, first cooked, first let out, cool and dry; put MSG, chili oil, soy sauce, pepper into a bowl and make a sauce; beat the cooked peanuts to be ready for use.

4. Cut the cooled beef and beef offal into thin slices, mix them together, pour in the flavored juice, mix well and put them on a plate, sprinkle with chopped chive, sesame powder and peanut kernel.

The characteristics of the tablets are as follows

It is tender and delicious, spicy and fragrant.

Attention should be paid to the following in making husband and wife lung tablets:

Seasoning, seasoning to one-time put enough, in order to avoid pressure taste. If you add brine to the seasoning, the taste will be more authentic.

Pork Lungs in Chili Sauce

Pork lungs in chili sauce < / I

< I, < / I is a famous dish in Chengdu, Sichuan, created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, heart, tongue, tripe and beef are used as the main materials for stewing and slicing. Then with chili oil, pepper noodles and other accessories made of red oil poured on top. Its production is fine, beautiful color, tender and delicious, spicy and fragrant, very palatable.

In May 2017, GQ magazine released Brett Martin's latest "food and beverage ranking of the United States in 2017". Pepper twins Sichuan restaurant in Houston's signature cold dish "husband and wife lung slice" topped the list and was selected as "appetizer of the year". The English name of the dish has been translated as Mr and Mrs Smith.

On September 10, 2018, "Chinese food" was officially released, and "couple lung slice" was rated as one of the top ten classic Sichuan dishes of "Chinese food".

History of dishes

According to legend, at the end of the Qing Dynasty, there were many peddlers selling cold lung slices in Chengdu. The low-cost scraps of beef are sliced after cleaning and stewing, and then mixed with soy sauce, red oil, pepper, Zanthoxylum and sesame noodles. The flavor is unique, the price is cheap and the quality is good. It is especially popular among rickshaws, porters and poor students.

In the 1930s, Guo Chaohua, a native of Chengdu, and his wife worked together to make and sell cold lung slices. Their husband and wife operated the business by themselves, walking through the streets and Hawking baskets. Because the leftover materials from beef shops are used as food materials, they are cheap and delicious, so they are very popular. People call this kind of cold mixed beef offal "husband and wife waste piece". Because the word "waste slice" is not pleasant to hear, and the ingredients include beef lung slice, the homonym of "waste" is "lung", which is renamed "husband and wife lung slice". Later, they found that the taste of beef lung was not good, so they canceled it.

In 1933, Guo and his wife set up a shop near banbianqiao (now on the right side of the back door of the people's Park) in Chengdu for sale. The name of the shop was officially named "Hufu feipian", and the plaque was inscribed with gold characters and black background by calligrapher Zhao Yunyu. After several changes, the store moved to Tidu West Street in downtown street, expanding its business scale and adding beef noodles and other varieties. Customers can not only taste lung slices, but also eat pasta to satisfy their hunger.

After the founding of the people's Republic of China, during the period of public-private partnership, the couple's lung slice shops, like other traditional famous restaurants, were merged into state-owned units. After several generations of efforts, husband and wife lung slice has become a well-known Deli takeaway.

Production method

Practice 1

Ingredients

Beef 100g, ox tongue 100g, ox head skin 100g, ox heart 150g, ox tripe 200g, spices (star anise, Sannai, anise, fennel, caokuo, cinnamon, clove, ginger, etc.), salt, chili oil, Zanthoxylum noodles, sesame, cooked peanuts, soybean oil, monosodium glutamate, celery each amount.

practice

1. Cut the beef into pieces, wash it with the beef offal (ox tongue, ox heart, ox head skin, ox tripe), marinate it with spices, salt, Zanthoxylum flour and other seasonings, first boil it with high heat, then turn it to low heat, marinate it until the meat is raked but not rotten, then pick it up to dry, cut it into large slices and set aside.

2. Wash the celery and cut it into 1cm long pieces. Stir fry the sesame and press the peanuts together.

3. Put the cut beef, beef offal, marinade, soybean oil, monosodium glutamate, Chinese prickly ash noodles, chili oil, sesame, peanuts and celery into the plate, and stir well.

 

Practice 2

Ingredients

Beef offal 500 grams, beef mixture (stomach, heart, tongue, scalp, etc.) 500 grams, 500 ml old brine, 100 grams of crisp peanut, 100 grams of sesame flour, 150 milliliters of soy sauce, 25 ml of chili oil, 25 grams of pepper noodles, 4 grams of star anise, 5 grams of MSG, 5 grams of Zanthoxylum, cinnamon, 5 grams, salt salt, and baijiu.

practice

1. Wash the beef and miscellaneous. Cut the beef into large pieces, put it in the pot together with the beef offal, add water (to the extent of drowning the beef), boil it with high fire, and constantly skim away the foam. When the meat is white and red, pour out the soup.

2. Baijiu into the old brine, put in the spices (pepper, cinnamon, star anise cloth wrapped), liquor and refined salt, add 400 grams of water, about 30 minutes after the boil, then use a small fire to continue to burn for 1.5 hours, boiled to beef, beef offal crisp, but not rotten, fish out to cool.

3. Boil the marinade over high heat for about 10 minutes. Take a bowl and spoon in 250 grams of marinade. Add monosodium glutamate, chili oil, soy sauce and Zanthoxylum noodles to make the sauce.

4. Cut the cooled beef and beef offal into 4cm long, 2cm wide and 0.2cm thick slices, mix them together, pour in the marinade, mix well, divide into several plates, sprinkle with the pastry peanut powder and sesame noodles.

 

Practice 3

Ingredients

500g beef, 500g beef offal (stomach, liver, heart, tongue, Melaleuca, scalp), 30g pastry peanuts, 500g brine, 30g soy sauce, 20g sesame oil, 5g prickly ash, 1g monosodium glutamate, 10g star anise, 1g prickly ash powder, 1g cinnamon, 30g refined salt, 10g cooking wine, and an appropriate amount of chili oil.

practice

1. Wash the fresh beef and beef offal, cut the beef into 6cm wide strips, put it into a clear water pot, boil it with high heat, remove the foam and take it out.

2. Put the frying pan on the medium heat, add 500g of old brine, put in the spice bag (containing Chinese prickly ash, cinnamon and star anise), add appropriate amount of water and cooking wine, put the beef and beef offal into the frying pan, boil it with high heat, remove the froth, burn it with low heat for 18 ~ 20 minutes, reduce the heat, cook it until the beef and beef offal are cooked but not rotten, and take it out to cool.

3. Take a bowl, scoop in the original brine, add MSG, chili oil, pepper powder, soy sauce, and make the sauce.

4. Cut the chilled beef and beef offal into 4cm long, 2.5cm wide and 0.2cm thick slices, mix them together, sprinkle with flavoring juice, mix well, put them into a plate, sprinkle with pastry peanuts and sesame oil.

Practice 4

Ingredients

Beef offal 500 grams, beef mixture (stomach, heart, tongue, scalp, etc.) 500 grams, Baijiu 500 ml, sesame powder 100 grams, peanut kernels 5 grams, soy sauce 150 ml, chili oil 25 ml, pepper powder 25 grams, star anise 4 grams, MSG 5 grams, salt 125 grams, liquor 125 grams.

practice

1. Wash the fresh beef and beef offal, and cut the beef into 500g pieces;

2. beef offal and beef offal in a boiling water pot to boil blood and pick up the water. Put in another pot, add old brine and spices (including pepper, cinnamon, star anise), Sichuan salt and Baijiu, add water, boil it in a big fire for about 30 minutes, then use a small heat for 90 minutes, cook until the beef is ripe and not rotten, first cooked, first remove, and cool and stand.

3. boil the brine for about 10 minutes with a good fire, then add MSG, chilli oil, soy sauce, pepper and brine into the bowl to make the juice.

4. Smash the cooked peanuts for use, then cut the chilled beef and beef offal into 6 cm long and 3 cm wide slices, mix them together, sprinkle with flavoring juice, mix well, divide into several plates, sprinkle with sesame powder and flowers respectively

Chinese PinYin : Fu Qi Fei Pian