Sichuan-style sliced ​​beef and tripe

Method

1. 01

   Step 1

   Main ingredients and blanched ingredients.

   

2. 02

   Step 2

   To process the beef heart, cut it open and remove the blood vessels and some fascia. (Because the vendor requires orders to be placed whole, I bought a whole one; you don't actually need that much, one beef heart weighs about 2 pounds.)

   

3. 03

   Step 3

   Add the prepared beef heart, beef head skin, beef tripe, and beef to a large pot along with cooking wine, ginger, and scallions, and add enough water.

   

4. 04

   Step 4

   Bring to a boil over high heat and cook for about 3 minutes, skimming off as much of the scum as possible.

   

5. 05

   Step 5

   Remove them from the water and rinse them thoroughly with warm water.

   

6. 06

   Step 6

   To prepare the braising sauce: Put all the dried spices together.

   

7. 07

   Step 7

   Use the large pot for making braising liquid and add a tablespoon of cooked rapeseed oil.

   

8. 08

   Step 8

   Add a spoonful of chicken fat or lard (because this is the initial braising, it will help enhance the flavor of the broth).

   

9. 09

   Step 9

   Over medium-low heat, add ginger slices and all spices and sauté until fragrant.

   

10. 10

    Step 10

    Add an appropriate amount of water.

    

11. 11

    Step 11

    Tie the scallions into a knot and add dark soy sauce.

    

12. 12

    Step 12

    Add rock sugar.

    

13. 13

    Step 13

    Add cooking wine.

    

14. 14

    Step 14

    Add light soy sauce.

    

15. 15

    Step 15

    Add salt. (After boiling, taste the salt with chopsticks and add more as needed. Don't follow the recipe exactly, as the amount of water and the salt content of different brands of light and dark soy sauce vary. The braising liquid should taste slightly salty.)

    

16. 16

    Step 16

    Add all the meats (tripe, head skin, heart, and beef).

    

17. 17

    Step 17

    After boiling, reduce to medium-low heat, cover, and simmer for about 60 90 (beef head skin and tripe are usually pre-cooked by vendors, so about 30 minutes is enough; don't overcook them, and take them out first).

    

18. 18

    Step 18

    While the meat is braising, prepare the dressing and other seasonings. (I won't go into how to make chili oil here, but I suggest using finely ground chili powder to avoid affecting the appearance of the finished dish.)

    

19. 19

    Step 19

    Place the peanuts in a plastic bag and crush them into peanut pieces.

    

20. 20

    Step 20

    Cut the celery stalks diagonally into 4 5 long, ear-shaped pieces.

    

21. 21

    Step 21

    Chop the celery leaves and spread them out to dry.

    

22. 22

    Step 22

    Prepare a semi-finished dressing by mixing light soy sauce, salt, vinegar, sugar, minced garlic, Sichuan peppercorn oil, and chili oil.

    

23. 23

    Step 23

    All the main ingredients are cooked, then removed and cooled completely.

    

24. 24

    Step 24

    Cut into thin slices.

    

25. 25

    Step 25

    Put it in a mixing bowl along with the celery stalks.

    

26. 26

    Step 26

    Scoop 2 spoonfuls of the braising liquid from the meat and bring it to a boil.

    

27. 27

    Step 27

    Add it to the sauce in step 22 and stir well.

    

28. 28

    Step 28

    Pour 1/2 of the dressing into the mixing bowl and mix well with the vegetables.

    

29. 29

    Step 29

    Separate the celery and meat from the bowl. Place the celery at the bottom of the plate and arrange the tripe, heart, beef, and head skin alternately on top of the celery.

    

30. 30

    Step 30

    Pour the remaining sauce over the top.

    

31. 31

    Step 31

    Sprinkle with crushed peanuts, toasted sesame seeds, and celery leaves.

    

32. 32

    Step 32

    Let's eat! Remember to cook plenty of rice!