Husband and wife beef slices is a Chengdu dish that was created by Chengdu natives Guo Chaohua and his wife Zhang Tianzheng in the 1930s. At that time, few people ate cattle offal, so Guo Chaohua and his wife turned waste into treasure. They mixed the offal with spicy and refreshing condiments and sold it, which they called "couple waste slices." However, because the name "Huipian" didn't sound good, it was renamed "Husband and Wife Feipian" - yes, the original Huifeipian contained beef lung. Later, because the taste of beef lung was not very good, the couple canceled beef lung slices in the information. However, since the name "couple's lung slices" had already become popular, the name has not been changed and has been passed down to this day.
I will talk about how to make it delicious below. First prepare the food: 300g beef and mutton, 150g beef offal soup, 150g peanuts, marinade, coriander, green onion, soy sauce, sesame oil, Sesame oil, chicken essence, star anise, pepper noodles, cinnamon, rice wine, and chili oil are all appropriate according to your taste. When making it, boil the beef, mutton and beef offal soup over a stove fire to remove the white foam, remove the foam, and then boil it. Add marinated peppercorns, star anise, cinnamon and cinnamon in marinade over low heat and cook. Finally, simmer for a while to make sure the meat is cooked and not rotten. Then you can pick it up, cut it into slices, add chicken essence, soy sauce, sesame oil, rice wine, peppercorn noodles, and put it on a plate. Just sprinkle peanuts, green onion, red pepper and pour chili oil on it, it will look particularly appetizing
Wash the fresh beef and offal soup, cut the beef into 500-weight pieces; cut the beef, mutton, and offal Put the soup into a pot of boiling water and boil the blood, take it out and put it in another pot. Add the old brine and spices (inner window peppercorns, cinnamon powder, star anise), Sichuan salt, pure grain wine, add cold water, and bring to a boil over the stove for about After 30 minutes, change to simmer and cook for 90 minutes until the beef offal soup is cooked but not rotten. Take out the cooked ones first, let them cool and soak overnight for later use. Boil the marinade over the stove fire for about 10 minutes, add the chicken essence and oil. Put the chili peppers, light soy sauce, pepper noodles and marinade into a bowl to make a sauce. Crush the cooked peanuts and set aside. Then cut the cooled beef, mutton, beef offal soup, etc. into slices about 6 cm long and 3 cm wide. Mix together, pour in the sauce and stir, sprinkle sesame powder, ground peanuts and coriander on each and it's ready
Wash the beef, mutton and beef offal soup. Cut the beef into pieces weighing about 500 grams, put it into the pot together with the beef offal soup, add cold water (to the extent that it covers the beef and mutton), bring it to a boil over a stove fire, and continue to skim off the white foam until the meat turns white-red. , decan the tea soup, put the beef, mutton, and beef offal soup into the pot, pour in the old brine, add the spice bag (tie the peppercorns, cinnamon powder, and star anise cloth), pure grain wine and salt, add 400 cold water Before and after cooking, boil over high heat for about 30 minutes, then reduce to simmer and cook for another 1.5 hours until the beef, mutton and offal soup is crispy but not rotten, take it out and let it cool. Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop out 250 grams of marinade, and add chicken essence, spicy oil, light soy sauce, and pepper powder to make a sauce. Cut the cooled beef, mutton, and beef offal soup into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, pour in the marinade, stir, divide into multiple plates, and sprinkle with puff pastry. The peanut kernels and sesame noodles are ready.