Sichuan cuisine is renowned for its bold flavors, particularly its exquisite balance of spiciness and aromatic seasoning. One signature dish that embodies this tradition is “Husband and Wife Lung Slices” (夫妻肺片), a dish celebrated for its unique combination of textures and invigorating taste. Here’s how to recreate this culinary masterpiece at home.
Ingredients:
For the Meat:
200g beef tripe
200g beef lung
12 slices of ginger
23 green onions
For the Spicy Sauce:
3 tablespoons Sichuan peppercorns
3 tablespoons chili oil
1 tablespoon soy sauce
1 tablespoon black vinegar
1 teaspoon sesame oil
2 tablespoons minced garlic
1 tablespoon sugar
Salt to taste
For Garnishing:
Chopped cilantro
Sliced green onions
Chopped peanuts (optional)
Steps:
1. Prepare the Meats:
In a pot, bring water to a boil and add beef tripe, beef lung, ginger slices, and green onions.
Simmer for about 12 hours until tender. Skim off any foam that rises to the top.
Once cooked, drain, and rinse under cold water. Let cool, then slice into thin strips.
2. Make the Spicy Sauce:
In a dry pan, lightly toast the Sichuan peppercorns over medium heat until fragrant. Be careful not to burn them.
Grind the toasted peppercorns in a spice grinder or with a mortar and pestle until fine.
In a mixing bowl, combine the ground peppercorns with chili oil, soy sauce, black vinegar, sesame oil, minced garlic, sugar, and a pinch of salt. Mix well to create a sauce.
3. Combine:
In a large mixing bowl, combine the sliced beef tripe and lung with the spicy sauce. Toss to ensure the meat is evenly coated.
Allow marinating for at least 20 minutes to let flavors meld.
4. Garnish and Serve:
Transfer the mixture to a serving plate.
Top with chopped cilantro and sliced green onions. If desired, sprinkle chopped peanuts for added crunch.
Serve cold or at room temperature.
This dish not only tantalizes the taste buds but also showcases the rich culinary heritage of Sichuan. Enjoy the bold, spicy flavors in every bite!