What are the ingredients of Fuqi Feipian? How to make Fuqi Feipian

The color of Fuqi Feipian is beautiful, the taste is fresh and tender, and the spicy flavor is very palatable. People often like to eat it cold, and they can also taste the flavor of the dish itself. What are the ingredients of Fuqi Feipian? What is the home-made method of Fuqi Feipian? Today we will share with you the detailed tutorial.

Contents of this article

1. What are the ingredients of Fuqi Feipian?

2. How to make Fuqi Feipian

3. Why is it called Fuqi Feipian?

What are the ingredients of Fuqi Feipian?

Fuqi Feipian is usually braised with ox skin, ox heart, ox tongue, ox tripe and beef as the main ingredients, then sliced ​​and poured with red oil made from chili oil, pepper powder and other auxiliary ingredients. It has beautiful color, fresh taste, spicy and fragrant, and is very palatable.

Fuqi Feipian was created by Guo Chaohua and Zhang Tianzheng, a couple from Chengdu in the 1930s. They made it themselves, walked the streets, and sold it with baskets. Later, they finally had their own shop and named it "Fuqi Feipian".

At first, they made cold beef lung slices, and added beef offal from beef shops as ingredients. It was cheap and tasted good, so it was quite popular. Later, they found that beef lungs did not taste good, so they cancelled beef lungs, but the name of beef lung slices was still retained.

How to make Fuqi Feipian

Ingredients: 150 grams of ox scalp, 150 grams of ox tongue, 150 grams of beef, 30 grams of fried peanuts, 1 scallion, 30 cc of chili oil, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of pepper powder, 50 cc of marinade.

【practice】

1. Blanch and clean the ox scalp and beef. Put the ox tongue into boiling water and cook over low heat for half an hour, then peel off the thick membrane.

2. Braise the ox head skin, beef and ox tongue, cut them into thin slices and arrange them on a plate.

3. Crush the peanuts with the back of a knife; cut the green onions into chopped green onions and set aside.

4. Mix the seasonings and pour over the ingredients in step 2. Then sprinkle with the crushed peanuts and chopped green onions in step 3.

Why is it called Fuqi Feipian?

As early as the end of the Qing Dynasty, there were many hawkers carrying poles and baskets on the streets of Chengdu selling cold beef lung slices. The beef offal, especially beef lung, is low-cost and is processed and stewed, then sliced ​​and served with soy sauce, red oil, chili, pepper powder, sesame powder, etc. It has a unique flavor and is cheap and good, especially popular among rickshaw pullers, porters and poor students. In the 1930s, there was a couple who set up a stall in Chengdu, Sichuan. The man was called Guo Chaohua and the woman was called Zhang Tianzheng. They saw that some discarded internal organs were thrown away, which was a pity. The couple had nothing to do anyway and were just indulging in their livelihood, so they went to the slaughterhouse early in the morning, picked up the piles of internal organs, picked out the ones they thought were still edible, cleaned them up and cooked them in a pot. After repeated experiments, they finally made the tripe as white and tender as paper, the tongue as light red as birch, and the scalp of the cow head transparent and slightly yellow. After that, they added the couple's carefully matched red oil, pepper, sesame, sesame oil, monosodium glutamate, high-quality soy sauce and fresh celery and other seasonings to prepare this delicious food that has been passed down through the ages. This "lung slice" has the characteristics of bright red color, soft and glutinous taste, spicy and fresh, tender and slag-like, and its reputation soon spread among nearby residents. Because the raw materials are selected from discarded internal organs and cut into thin slices during processing, it was called "waste slices" at first. And because they were made by a couple, the two Chinese characters "husband and wife" were added in front of it, thus the name "husband and wife waste slices". Later, as the number of diners increased day by day and its reputation spread further and further, some people thought the word "waste slices" was not nice, so they advocated changing the word "waste" to "lung", and this change gave rise to the origin of the name of this famous dish in Chengdu.

This dish contains ox tongue, ox heart, ox tripe, ox scalp, and later beef was added, but there is no ox lung. So when diners are tasting it, don’t think that this “lung slices” are beef lung slices. You should know that there is no “lung slices” originally, but it is called “lung slices”. It is just a coincidence that makes the name unworthy of the dish.