[Allusiongt; More than fifty years ago, Guo Chaohua and Zhang Tianzheng, a couple, made and sold spicy beef lung slices. They hawked them from baskets, set up stalls to attract customers, and then opened stores. The beef slices they sell are actually beef scalp, heart, tongue, tripe, and beef, and no lungs are used. Paying attention to the selection of ingredients, fine production and exquisite seasoning, it is deeply loved by the masses. In order to distinguish it from other beef slices, it is called "Husband and wife's lung slices". The couple's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale.

[Raw materials gt; 2500 grams each of fresh beef, beef offal (tripe, heart, tongue, scalp, etc.), old brine, 150 grams each of chili oil, fried peanuts, soy sauce, 100 grams of sesame noodles, 25 grams of Sichuan peppercorn noodles, 4 grams of star anise, 5 grams each of MSG, Sichuan peppercorns, and cinnamon, 125 grams of refined salt, and 50 grams of white wine.

[Method: 1. Wash the beef and offal. Cut the beef into large pieces weighing about 500 grams, put it into the pot together with the offal, add water (just enough to cover the beef), bring to a boil over high heat, and constantly skim off the foam. When the meat turns white-red, decant Remove the soup, keep the beef and beef offal in the pot, pour in the old brine, add the spice bag (wrap the peppercorns, cinnamon, and star anise with cloth), white wine and refined salt, add about 400 grams of water, and bring to a boil over high heat for about 30 After 10 minutes, switch to low heat and continue cooking for 1.5 hours until the beef and beef offal are crispy but not rotten. Take them out and let them cool.

2. Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop in 250 grams of the marinade, and add MSG, chili oil, soy sauce, and pepper noodles to make a sauce.

3. Cut the cooled beef and beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, pour in the marinade, mix well, and divide into portions. Plate, sprinkle with buttered peanuts and sesame noodles and serve.

[Featuresgt; Fine production, beautiful color, tender texture and fresh taste, spicy and strong aroma, very palatable.

Key: Beef and beef offal must be washed repeatedly to remove odor. The marinade used for beef and offal should be thick.

Deciphering the making method of Husband and Wife Fei Pian

Husband and Wife Fei Pian is the most famous cold dish in Sichuan cuisine. It is made with beef as the main ingredient, plus lungs, heart, tongue, etc. It is a well-known delicacy in Sichuan.

If the couple's lung slices are the most popular Sichuan dish among diners, I'm afraid a lot of people would raise their hands. Compared with several other popular Sichuan dishes (such as Mapo Tofu, Kung Pao Chicken, Boiled Pork, Spicy Chicken, etc.), Couple Fei Sian is obviously more difficult. Although I dare not say that other Sichuan dishes have little technical content, at least there are many people who can make these dishes look decent. The couple's beef slices are different. Even in the best Sichuan restaurants in big cities abroad, you may not be able to order beef slices that satisfy you...

(Main ingredients) Beef, beef offal (tripe) , heart, tongue, scalp)

(Accessories) Red oil, crispy peanuts, white brine, replica soy sauce, sesame seeds, pepper noodles, salt, monosodium glutamate, and white wine. 8 star anise, 5g Sichuan peppercorns, 10g cinnamon wrapped in gauze bag. (Method) Add 75 grams of beef offal, brine, salt and white wine and cook until cooked but not rotten. Let cool and slice into 4 cm long and 2.6 cm wide slices. Add red oil, brine, duplicate soy sauce, salt, MSG, sesame pepper noodles, and celery segments and mix well.

This paragraph is said to be based on the recipe of Sichuan cuisine master Chen Songru. The recipe of Husband and Wife Fei Pian is basically the same, with not much difference. Although this recipe is good, it unfortunately lacks many important details, especially the preparation of red oil and sauce. So what’s the key to making this dish right?

[Base Ingredients]

1. Red oil boiling

(Materials) High-quality chili noodles, Sichuan peppercorns (1 tablespoon), cloves (4~6 grains, this has a strong taste, so don’t add too much), cinnamon (2 to 3 pieces the size of your little finger), fennel (1 small spoon), white sesame (1 tablespoon), grass fruit (1 to 2 pieces, smash with a knife) , star anise (also known as aniseed, anise, 3~4 pcs), comfrey (1 tablespoon), chili powder (1Cup), bay leaves (2~4 pieces), ginger (1 piece), green onion (several sections) ).

(Boil) Boil the vegetable oil, add peppercorns, cloves, cinnamon, fennel, grass fruit, star anise, bay leaves, lithospermum, and chili powder, stir well, and simmer over low heat for 30~ 40 minutes, stirring frequently during cooking to prevent the bottom of the pot from sticking. After 30 to 40 minutes, add white sesame seeds and continue to cook for 30 to 40 minutes. Then leave it for 24 to 48 hours.

2. Make compound soy sauce

(Raw materials) 1 Cup of high-quality soy sauce or light soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of white sugar, 3 tablespoons of brown sugar, other seasonings and red oil The seasonings are similar (all except chili powder, comfrey and sesame seeds).

(Preparation method) Put soy sauce and other raw materials in a small pot, bring to a boil over medium heat, then turn to minimum heat and simmer for 40 to 60 minutes. After cooling, take out the seasonings and pour them into a clean bowl. set aside in a glass bottle.

3. About brine

Brine here refers to the soup used to marinate beef offal. Soy sauce is not added, so it is white brine.

Preparation method

1. Cut the beef offal into large pieces, wash and drain. Add water to the pot to cover the beef, add cooking wine, ginger cubes, green onion knots, star anise, pepper, cinnamon, cumin and other spices. Bring to a boil over high heat, then turn to medium to low heat and simmer until the beef offal is cooked and slightly rotten (more on this later), remove and let dry , cut into thin slices and set aside.

2. Here comes the key part! Take a large bowl or small pot, put 1/2 Cup marinade or stock in it, add 1/2 tsp each of chicken essence and refined salt (if you are using a freshly cooked simple stock substitute, you don’t need to add chicken essence and salt). Copy 3 tablespoons of soy sauce, 1/2 teaspoon of Sichuan peppercorn noodles, 1/2 Cup of red oil, 1 tablespoon of sesame oil (sesame oil), 1 tablespoon of Sichuan peppercorn oil, stir well, then add 250 grams of chopped beef offal, mix well, and pack Plate (preferably a deep plate or bowl), sprinkle with chopped peanuts (peeled peanuts, deep-fried/fried until brown, then crushed with a knife or blender), fried white sesame seeds, chopped chives, and minced celery (Use Chinese celery) and minced coriander and serve.

Decryption 1: Red oil is not spicy oil

Based on the author’s careful research and repeated attempts, the key seasoning of this dish is summarized in three links: red oil, compound soy sauce and brine Use of juice.

Let’s talk about red oil first. This issue has been discussed by many friends. Some people think that the production of this red oil does not require any seasoning except chili, nor does it need to be boiled for a long time. I think this is confusing red oil with oily spicy food. Personally, I think this red oil is the key to making many spicy Sichuan-style cold dishes, such as husband and wife's lung slices and minced garlic white meat. This red oil should contain the complex aroma of multiple spices, rich and with an aftertaste, while simple spicy oil cannot. meet this requirement. By the way, I am actually a loyal supporter of Youpo Lazi. I have always believed that simple Youpo Lazi (of course the peppers need to be fresh and high-quality) is something you can never tire of eating. It’s just that for husband’s lung slices, spicy oil is not suitable.

In addition to the smell, another key to red oil lies in the word "red". The bright red and shiny red oil stimulates the senses and increases appetite. If the "red" oil you make is not yellow or white, then the taste of the beef slices will be greatly reduced, no matter how good it is.

Decryption 2: Compound soy sauce is not ordinary

Let’s talk about compound soy sauce. The so-called compound soy sauce is a reprocessed soy sauce made by mixing a variety of spices and soy sauce. This cannot be bought directly from the store, you need to make it yourself. Try to use high-quality soy sauce with low saltiness. Because the replicated soy sauce is thicker after being simmered for a long time, it is not suitable if the raw soy sauce itself is too salty. Compound soy sauce is another key to the seasoning of this couple's lung slices. If you only use simple soy sauce including dark soy sauce and light soy sauce, you may not be able to savor the beef slices for a long time no matter how hard you chew them. In addition to seasoning, compound soy sauce also plays an additional coloring role.

Decryption 3: Not all oil is dipped in oil

So are all those bright red oils really red oil?

Of course not. Needless to say, everyone knows this - doesn't the recipe clearly say "add white brine"? The real question is: How much brine should be added? I'm afraid not many people have this in mind.

After repeated trials, the ratio of brine and red oil can be controlled at about 1:1 (of course, this ratio is based on a certain absolute dosage of red oil). I hope this news can alleviate your worries. Half of the heartache is when I mix the beef slices. However, even though it is half mixed with water, the half of the plate of red oil you see is almost entirely red oil, because most of the brine is adsorbed on the beef offal. Using a higher amount of brine has two benefits: 1. It makes the lung slices fully flavorful; 2. It prevents the lung slices from being too greasy due to adsorption of too much red oil.