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Sliced Beef and Ox Tongue in Chili Sauce: A Culinary Guide

Sliced Beef and Ox Tongue, or "Fūpiàn," is a iconic Sichuan delicacy known for its tender meat and bold, numbing-spicy flavor. Here’s a comprehensive guide to crafting this beloved dish.

Ingredients: 200g beef brisket, 150g ox tongue, 50g beef tendon (optional), 50g roasted peanuts, 10g sesame seeds, 3 cloves garlic (minced), 2 scallions (chopped), 1 tbsp Sichuan peppercorns, 5 dried chilies, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp vinegar, 1 tsp sugar, 2 tbsp chili oil, 1 tbsp sesame oil, and a pinch of salt.

Steps:

1. Prepare the Meat: Soak beef brisket, ox tongue, and tendon in cold water for 1 hour. Boil in a pot with ginger, scallion, and cooking wine for 1.5–2 hours until tender. Cool, then slice thinly against the grain.

2. Make the Sauce: Mix light/dark soy sauce, vinegar, sugar, minced garlic, sesame oil, and chili oil in a bowl. Adjust seasoning to taste.

3. Assemble: Combine sliced meats in a large bowl. Pour the sauce over, add roasted peanuts, sesame seeds, and chopped scallions. Toss gently to coat evenly.

4. Serve: Let marinate for 15 minutes to enhance flavors. Serve chilled or at room temperature, garnished with extra chili oil and sesame seeds if desired.

Tips: For an authentic touch, add a pinch of Sichuan peppercorn powder for a tingling sensation. Pair with steamed rice or as a cold appetizer. Enjoy this harmonious blend of textures and spices!