This dish is a variation of Beef poached with chili oil, which features the best beef tenderloins with chili peppers, bean sprouts and the Mala Pot sauce from spicyelement.com. The use of Mala Pot Sauce makes the whole process much easier, especially when you do not have any Sichuan Pepper, while keeping the original mala taste of Sichuan cuisine.
Preparation Time: 30 min
Cooking Time: 10 min
1. Beef Tenderloin - 500g
2. Bean Sprount - 200g
3. Eddoes - 200g
3. Mala Pot Sauce - 100g
4. Rice Wine - 20g
5. Starch - 25g...
Husband and Wife Meat Slices (Fu Qi Fei Pian 夫妻废片) is a popular Sichuan dish, made of sliced beef and beef offal. It is a very famous traditional cold dish of Sichuan Cuisine. In this dish, the red oil sauce was spicily hot and slightly sweet. The name Fu Qi means husband and wife and Fei Pian means lean beef and innards. Because a married couple formulated the recipe with local ingredients such as Sichuan pepper and chili oil and sesame, this dish is named Husband and Wife Meat Slices (Fu Qi Fei Pian).
Baizai Chicken | 白宰鸡
Baizai Chicken is a famous dish in Leshan District of Sichuan. It is a cold dish features poached chicken nuggets (bone-in) mixed with spices, chili oil, sugar, salt and sesame oil. The dish has unique combination of spicy, numbing, tender and fresh tastes. Compared to many other dishes in Sichuan cuisine, this dish is relatively easy to prepare and thus widely popular in Sichuan cuisine restaurants and local homes.
Preparation Time: 30 minutes.
Cook Time: 1 - 2 hour
1. Cleaned whole chicken - about 500g
2. Scallion 50g - chopped into 1-inch pieces
Beef Poached with Chili Oil (水煮牛肉) is a common dish in Sichuan Cuisine, which features vivid red chili oil and chili powder.
Preparation Time: 30 min
Cook Time: 15 min
1. Beef - 1 lb
2. Vegetable (Celary or othr green leaf vegetable): 3.5 oz
3. Vegetable Oil: 3.5 oz
4. Rice wine: 0.5 oz
5. Soy Sauce: 0.2 oz
6. Chili Broad Bean Paste: 0.9 oz
7. Chili Powder: 1.8oz
8. Dried Sichuan Pepper: 0.2 oz
9. Chopped Scallion: 0.2 oz
10. Sliced Ginger: 0.2 oz
11. Peeled Garlic: 0.4 oz
12. Corn Starch: 0.3oz...
Dry-Pot Chitlins (干锅肥肠) is a tasty dish with lots of spices to accompany the chitlins, which is popular in Sichuan Cuisine. If you are into chitlins, then this is a dish you must try.
Preparation Time: 30 min (2 hour including the time to clean chitlins)
Cook Time: 30 minutes
1. Chitlins: 1000 g (about 2.2 lb)
2. Mala Pot Sauce: 120 g (7 oz). You can buy from spicyelement.com (https://www.spicyelement.com/collections/sichuan-cuisine/products/mala-pot-sauce)
3. Vegetable Oil: 200g
4. Chili Pepper or Bell Pepper (Red or Green), chopped: 300g
5. Ginger, Sliced : 50g
6. Garlic,Peeled: 50g