Fuqi Feipian (Sichuan Beef Slices in Chili Oil)
ID: 2659c43b...
Fuqi Feipian is a classic Sichuan cold appetizer made of thinly sliced braised beef shank and offal. The meats are simmered with rich Chinese spices, chilled for perfect thin slicing, and then drenched in a spicy, numbing, and savory chili dressing made of homemade Sichuan chili oil and aromatic braising brine.
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🍳 Cooking Flow
Soak all beef parts in clean water for 3 hours, then blanch the shank, heart, and honeycomb tripe, discarding the water. → Braise the blanched beef shank, heart, and honeycomb tripe with the spices, aromatics, and seasonings for 1.5 hours. → Flash-boil the book tripe in the brine for under 2 minutes, then let all braised meats cool down completely in the liquid for 6 hours. → Slow-infuse cooking oil with aromatics, pour it over the chili flakes to make chili oil, and mix the finished oil with garlic paste, vinegar, and braising brine to make the dressing. → Slice all chilled meats paper-thin, arrange them on a bed of sliced Chinese celery, and pour the garlic chili dressing on top.
Cooking Steps
Brief Cooking Order
Soak all beef parts in clean water for 3 hours, then blanch the shank, heart, and honeycomb tripe, discarding the water. → Braise the blanched beef shank, heart, and honeycomb tripe with the spices, aromatics, and seasonings for 1.5 hours. → Flash-boil the book tripe in the brine for under 2 minutes, then let all braised meats cool down completely in the liquid for 6 hours. → Slow-infuse cooking oil with aromatics, pour it over the chili flakes to make chili oil, and mix the finished oil with garlic paste, vinegar, and braising brine to make the dressing. → Slice all chilled meats paper-thin, arrange them on a bed of sliced Chinese celery, and pour the garlic chili dressing on top.
Introduction
Fuqi Feipian is a classic Sichuan cold appetizer made of thinly sliced braised beef shank and offal. The meats are simmered with rich Chinese spices, chilled for perfect thin slicing, and then drenched in a spicy, numbing, and savory chili dressing made of homemade Sichuan chili oil and aromatic braising brine.
Step 1
Put all the beef parts (shank, heart, and tripes) in a large pot, cover with room temperature water, and soak for at least 3 hours to draw out blood and reduce strong organ odors.
Step 2
While soaking, prepare the braising spices (sand ginger, Sichuan peppercorns, cloves, cinnamon stick, black cardamom, fennel seeds, star anise, bay leaves, galangal, dried chilies) and place them into a spice bag or mesh seasoning ball.
Step 3
Take the book tripe out and set it aside to continue soaking in clean water. Place the remaining beef parts (shank, heart, and honeycomb tripe) in cold water, bring to a boil, boil for a few minutes, then discard all the water to clean the meats thoroughly.
Step 4
Put the blanched beef parts back into a clean pot. Add 2 liters of boiling hot water, the prepared spice ball, scallions, ginger slices, garlic cloves, soy sauce, Shaoxing wine, sugar, salt, and dark soy sauce. Cover and simmer on low heat for 1.5 hours.
Step 5
After 1.5 hours of braising, submerge the book tripe into the boiling braising liquid. Cook it for less than 2 minutes. Take it out immediately, cut the layers with scissors, and store them covered in the fridge.
Ingredients List
Important Notes
Thoroughly soaking the beef organs for 3 hours is crucial to draw out residual blood and eliminate unwanted smells.
If you prefer not to eat animal organs, you can substitute them entirely with beef shank.
Book tripe must not be overcooked; a quick boil of less than 2 minutes keeps it crispy.
Always chill the braised meats completely before slicing. Slicing warm meats will cause them to crumble instead of forming clean, thin slices.
Pouring the hot chili oil onto the chili flakes in multiple batches prevents the oil from bubbling over and ensures the chili flakes do not burn.
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