🍽️ How to Make Fuqi Feipian (Sichuan Husband and Wife Lung Slices) at Home

🧆 Ingredients

• 300g beef shank (cooked)
• 100g beef tripe (cooked)
• 100g beef tongue (optional, cooked)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorn oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Meat: Begin by choosing fresh beef shank, tripe, and tongue. Look for meat that is bright red with minimal odor, and tripe that is white and free from excessive fat or discoloration. The quality and freshness of the meat are crucial for both flavor and texture. Rinse each cut thoroughly under cold running water to remove any residual blood, mucus, or impurities. For tripe, rub with coarse salt and a splash of vinegar, then rinse several times to ensure it is clean and odor-free. For beef tongue, scrub the surface well and remove any visible debris.

   For optimal tenderness, place the beef shank and tripe in a large pot of cold water. Add a few slices of ginger and green onions to help remove any unwanted odors. Bring to a boil, then reduce to a gentle simmer. Skim off any foam or scum that rises to the surface. Simmer the beef shank and tripe for about 1–2 hours, or until fully cooked and tender. The tongue, if used, should be simmered separately for about 1.5–2 hours, then peeled while still warm for easier removal of the outer skin. Allow all meats to cool completely in the cooking liquid to retain moisture and prevent drying out.

   Once cooled, transfer the meats to a clean cutting board. Slice each cut as thinly as possible—thin slices absorb the sauce better and provide the signature texture of Fuqi Feipian. Use a sharp knife and cut against the grain for the beef shank to maximize tenderness. For tripe, slice into uniform strips for even texture.

2. Understanding Maturity and Doneness: To judge the maturity of the meat, press gently with chopsticks or a fork. Properly cooked beef shank should yield easily but not fall apart, indicating it is tender yet retains structure. Tripe should be springy and not rubbery, while tongue should be soft and easy to slice. If the meat is tough, continue simmering and check every 10–15 minutes. Overcooked meat will lose its texture, so monitor closely. For best results, test a small piece from each cut before removing from the pot.

3. Making the Sauce: In a mixing bowl, combine chili oil, Sichuan peppercorn oil, minced garlic, minced ginger, soy sauce, vinegar, sugar, and salt. The chili oil provides heat and color, while the peppercorn oil adds the signature numbing sensation. Adjust the proportions to match your spice tolerance. For a more aromatic sauce, toast the Sichuan peppercorns lightly before infusing the oil. Mix thoroughly until the sauce is aromatic and well-blended. Taste and adjust seasoning as needed—add more vinegar for brightness, or a pinch of sugar to balance the heat.

4. Combining Meat and Sauce: Place the sliced meats in a large, clean bowl. Pour the sauce over the meat and toss gently but thoroughly, ensuring every slice is coated. Use clean chopsticks or gloved hands to mix, which helps prevent tearing the delicate slices. Let the mixture sit for at least 10 minutes to allow the flavors to penetrate. For deeper flavor, cover and refrigerate for 1–2 hours before serving. This resting period allows the sauce to fully infuse the meat, enhancing both taste and aroma.

5. Garnishing and Serving: Transfer the dressed meat to a serving plate. Sprinkle with chopped green onions and toasted sesame seeds. For added freshness, garnish with a few sprigs of cilantro or a drizzle of extra chili oil. Serve chilled as an appetizer. Fuqi Feipian is best enjoyed cold, which enhances the numbing and spicy flavors. Pair with cold cucumber slices or pickled vegetables for a refreshing contrast.

6. Tips for Success:

   • Use a mix of beef cuts for varied texture and flavor.
   • Adjust chili oil and peppercorn oil for desired spice and numbing effect.
   • Prepare in advance for deeper flavor.
   • Slice meats as thinly as possible for authentic texture.
   • Serve as a cold appetizer for best results.
   • Always use clean utensils and cutting boards to prevent cross-contamination.
   • If possible, use homemade chili oil for a richer, more complex flavor.

7. Troubleshooting: If the meat is too tough, it may not have simmered long enough. If the sauce is too spicy or numbing, reduce the amount of chili oil or peppercorn oil. For a milder version, add a spoonful of sugar or vinegar to balance the heat. If the dish tastes bland, try adding a splash of soy sauce or a pinch of salt.

8. Food Safety: Always cool cooked meats quickly and refrigerate promptly to prevent bacterial growth. Use clean utensils and cutting boards to avoid cross-contamination. Store leftovers in an airtight container in the refrigerator and consume within 2 days for best quality.

By following these expanded steps, you will create an authentic Fuqi Feipian with the perfect balance of tenderness, spice, and numbing sensation. The key is attention to detail in both meat preparation and sauce composition, as well as careful monitoring of doneness and flavor balance throughout the process. Proper cleaning, slicing, and resting are essential for achieving restaurant-quality results at home.

💡 Tips

• Use a mix of beef cuts for varied texture.
• Adjust chili oil and peppercorn oil for desired spice and numbing effect.
• Prepare in advance for deeper flavor.
• Serve as a cold appetizer.