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Sichuan Fuqi Feipian

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 90 minsscheduleTotal: 105 minsoutdoor_grillBraisedlocal_fire_departmentSpicy
Allergens:warningSoywarningSesamewarningPeanuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:30
  • Prepare 1 piece of beef shank, 1 piece of honeycomb tripe, 1 piece of head meat, 500g beef omasum, 300g bean sprouts, 1500ml master stock, 60ml chili oil, and all spices and seasonings
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Watch out

All offal must be cleaned and blanched thoroughly, otherwise it will retain a gamey odor that ruins the dish.

Ingredients:beef shankbeef honeycomb tripebeef head meatbeef omasumbean sproutsmaster stock saucechili oilstar anisecinnamon barkdried tangerine peelblack cardamom
Tools:bowl
02
Active Cooking
00:01:10
warningStay safe

Wash hands and utensils thoroughly after handling raw offal to prevent bacterial cross-contamination.

  • Add cold water to the pot, put in 15g ginger, 30g scallions, 30ml cooking wine, 1 piece of honeycomb tripe, and 1 piece of head meat to blanch
  • Boil until water bubbles and scum floats to the top, then remove the offal and wash thoroughly with clean water
local_fire_departmentHigh heat to boil
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Watch out

The offal must start in cold water and be fully boiled, otherwise remaining blood will taint the master stock.

Ingredients:ginger (15 g)scallions (30 g)cooking wine (30 ml)beef honeycomb tripebeef head meat
Tools:large pottongs
03
Active Cooking
00:02:08
warningStay safe

Use heat-resistant gloves when moving heavy pots filled with boiling master stock to prevent severe burns.

  • Pour 1500ml master stock, 3000ml water, 8 star anise, 1 cinnamon bark, 1 dried tangerine peel, and 1 grass fruit into the pot, cover and bring to a boil
  • Add 1 piece of beef shank, 1 piece of honeycomb tripe, 1 piece of head meat, 30ml dark soy sauce, and 30g rock sugar, mix well
  • Cover the lid and simmer on low heat for 1.5 to 2 hours until chopsticks can easily pierce through the beef shank skin
local_fire_departmentHigh heat to boil first, then low heat to simmer
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Watch out

Keep the heat low and covered during simmering, otherwise rapid evaporation will cause burning or tough meat.

Ingredients:master stock sauce (1500 ml)star anise (8 piece)cinnamon bark (1 piece)dried tangerine peel (1 piece)black cardamom (1 piece)beef shank (1 piece)beef honeycomb tripe (1 piece)beef head meat (1 piece)dark soy sauce (30 ml)rock sugar (30 g)
Tools:large pot
04
Preparation
00:02:56
warningStay safe

Curl your fingers inward when using sharp knives to cut meat and omasum to avoid cuts.

  • While braising, wash and chop 50g cilantro and set aside
  • Cut 500g fresh beef omasum in half, then slice into even small pieces
  • Place the omasum in clean water, add 15ml lemon juice to soak and wash, then drain
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Watch out

The omasum must be cleaned to remove any off-odors, otherwise it will affect the taste and freshness of the final dish.

Ingredients:cilantro (50 g)beef omasum (500 g)lemon juice (15 ml)
Tools:knifecutting board
05
Active Cooking
00:04:46
  • Boil water in a pot, add 300g bean sprouts and blanch for 30 to 40 seconds, then drain
  • Put bean sprouts in a bowl, add 3g chicken powder and 2g salt, mix well, and spread at the bottom of the serving plate
local_fire_departmentHigh heat boiling water
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Watch out

Do not blanch the bean sprouts too long, otherwise they will become soggy and lose their crisp texture.

Ingredients:bean sprouts (300 g)chicken powder (3 g)Salt (2 g)
Tools:large potstrainer
06
Active Cooking
00:05:23
warningStay safe

Be careful of boiling master stock splashing when removing cooked food to prevent skin burns.

  • Remove the braised beef shank, honeycomb tripe, and head meat and drain
  • Turn up the heat, bring the master stock back to a boil, put in 500g beef omasum and blanch for 1 to 2 minutes, then remove and cool
  • Do not overcook the omasum, otherwise it will lose its fresh and crisp texture
local_fire_departmentHigh heat to boil
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Watch out

Beef omasum cooks instantly

boiling for over 2 minutes will make it as tough as rubber and impossible to chew

Ingredients:beef omasum (500 g)
Tools:large pottongs
07
Preparation
00:05:58
warningStay safe

Use a sharp kitchen knife and hold the ingredients steady with your fingers to prevent slipping and cuts.

  • Slice the cooled head meat, honeycomb tripe, beef shank, and beef omasum thinly, trim off the tendon at the top of the shank
  • The ingredients must be sliced thin enough to absorb the flavor well and maintain a good texture
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Watch out

Cutting the meat too thick will ruin the mouthfeel and prevent it from absorbing the chili oil aroma.

Ingredients:beef shankbeef honeycomb tripebeef head meatbeef omasum
Tools:knifecutting board
08
Active Cooking
00:07:10
  • Place the seasoned bean sprouts in the center of the plate, and arrange the sliced beef shank, head meat, honeycomb tripe, and omasum neatly around the rim
  • Drizzle 60ml chili oil over the top, and garnish with chopped cilantro before serving
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Watch out

Arrange the meat slices evenly and in layers, otherwise the chili oil won't coat every piece properly.

Ingredients:bean sproutsbeef shankbeef head meatbeef honeycomb tripebeef omasumchili oil (60 ml)cilantro
Tools:platechopsticks

groceryAll Ingredients

beef shank1 piece
beef honeycomb tripe1 piece
beef head meat1 piece
beef omasum500 g
bean sprouts300 g
master stock sauce1500 ml
chili oil60 ml
star anise8 piece
cinnamon bark1 piece
dried tangerine peel1 piece
black cardamom1 piece
ginger15 g
scallions30 g
cooking wine30 ml
dark soy sauce30 ml
rock sugar30 g
lemon juice15 ml
chicken powder3 g
Salt2 g
cilantro50 g

blenderAll Tools Needed

bowllarge pottongsknifecutting boardstrainerplatechopsticks
Sichuan Fuqi Feipian (夫妻肺片) Recipe | HeySifu