Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Tender beef slices are served in a rich, spicy hot sauce and topped with peanut flakes and cilantro. To make a gluten-free dish, replace the soy sauce with tamari, replace the Chinkiang vinegar with rice vinegar, and use dry sherry instead of Shaoxing wine. Note, the nutrition below is an estimation based. Today we are making Fu Qi Fei Pian (夫妻肺片).
Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片 using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Prepare 1 lb beef shank 牛腱
- Prepare 1 pork or cow tongue 猪舌
- Take 1/2 cup beef tripe 牛百叶
- Make ready 1 bunch sweet rice noodle, 2 oz
- Make ready 1/2 cup baby sweet bell peppers
- Get 4 Tsp Soy sauce
- Make ready 4 Tsp chili oil
- Make ready 1 tsp szichuan pepper
- Get 1 Tsp Chinese aged vinegar
- Get 1/4 tsp salt
- Get 3 Garlic cloves
- Make ready 2 scallions, thai basil and cilantro
- Make ready 1 tsp pickled chilies
Feel free to double the sauce if you like it really saucy! Toss with hot cooked pasta, and sprinkle with sliced green. Sichuan cuisine, Szechwan cuisine or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/), is a style of Chinese cuisine originating from Sichuan Province. Pork Bean Thread Noodle in Sichuan Style 蚂蚁上树.
Instructions to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Place the beef, tougue in a pressure cooker. Add water to cover. Cook over high heat until the pressure is achieved, then turn down to medium high to cook for 35 minutes. Use quick release. - - Once the beef is done, transfer to a plate to cool enough to handle. Slice the beef against the grain into the thinnest pieces you can, so do for the tongue.
- Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside.
- Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.
- Make the chili oil by heating up olive oil and sesame oil mixture on heat until it starts bubbling once you insert a wooden spoon. Turn off the heat and pour the hot oil onto the chili flakes in a large bowl. Wait until it cools down.
- Assemble the plate by putting the sliced meat at the bottom. Then arrange chilled glass noodles in the middle layer. Finally top with bright red sweet bell pepper rings and herbs.drizzling and sauce and chilli oil. Mix to serve.
Sichuan cuisine, Szechwan cuisine or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/), is a style of Chinese cuisine originating from Sichuan Province. Pork Bean Thread Noodle in Sichuan Style 蚂蚁上树. Amazing and Authentic Szechuan Sauce Recipe! Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, chicken, shrimp or beef! The Szechuan peppercorns give the sauce a really authentic "zingy-ness" that is hard to replicate, but it also tastes just fine without!
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