Sichuan cuisine is renowned for its bold flavors, distinct spices, and poignant aromas that ignite the senses. Among its most beloved dishes is the “Husband and Wife Lung Slices,” a testament to the region’s knack for transforming humble ingredients into culinary masterpieces. This dish, with its tender slices of meat paired with a complex sauce, embodies the heart and soul of Sichuan cooking.
In this article, we will explore a simple, unpretentious way to recreate this fragrant dish in your own kitchen, perfect for an evening gathering or an adventurous weeknight meal.
Ingredients:
For the Meat:
300g of pork or beef lung (or a combination)
12 pieces of beef tripe (optional)
Water for boiling
Ginger slices (23 pieces)
34 green onions, chopped
For the Marinade and Sauce:
2 tbsp soy sauce
1 tbsp sesame oil
12 tbsp chili oil (adjust to taste)
1 tsp Sichuan peppercorns (lightly crushed)
12 cloves of garlic, minced
1 tbsp rice vinegar or black vinegar
1 tsp sugar
Salt to taste
Instructions:
Step 1: Prepare the Meat
1. Cleaning the Lung: Rinse the pork or beef lung thoroughly under cold water to remove any residual impurities. This step is crucial as it ensures the taste of the lung is clean and fresh.
2. Boiling: In a large pot, bring water to a boil and add ginger slices and green onions. Add the cleaned lung (and tripe if using), and boil for about 3040 minutes until tender. You should check for tenderness by poking the lung with a fork; it should yield easily.
3. Cooling and Slicing: Once cooked, remove the lung from the pot and place it in cold water for a few minutes to cool down. When cool enough to handle, thinly slice the lung and tripe into bitesized pieces.
Step 2: Make the Sauce
1. Mixing the Sauce: In a bowl, combine soy sauce, sesame oil, chili oil, minced garlic, rice vinegar, sugar, and Sichuan peppercorns. Adjust the chili oil according to your heat preference.
2. Marinating: Add the sliced meat to the bowl and mix thoroughly, ensuring that all pieces are wellcoated in the sauce. Allow it to marinate for at least 30 minutes at room temperature or longer in the refrigerator for enhanced flavor.
Step 3: Serve
1. Assembly: Once marinated, transfer the lung slices to a serving dish.
2. Garnish: Sprinkle additional crushed Sichuan peppercorns, sesame seeds, or chopped fresh cilantro on top for an extra burst of flavor.
3. Enjoy: Serve with steamed rice or as part of a larger spread of Sichuan dishes, and watch your friends and family rave about your culinary skills.
Final Thoughts
Husband and Wife Lung Slices may sound exotic, but this dish is surprisingly straightforward to prepare at home. Its balance of flavors – the tenderness of the meat combined with the tangy, spicy, and fragrant sauce – makes it a delightful addition to any meal.
By experimenting with the levels of spice and using fresh ingredients, you’ll find that Sichuan cuisine can fit seamlessly into your home cooking routine. Do not shy away from this dish; rather, embrace it as one of many opportunities to explore the large, cherished tapestry of Sichuan culinary art at home. Happy cooking!