Photograph of the finished Sliced beef and ox tongue in chili sauce

China · Đĩa nội tạng bò trộn xốt cay lạc vừng

Sliced beef and ox tongue in chili sauce

4 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 1.3 lb
  • Photograph of Beef tongue Beef tongue 1.3 lb
  • Photograph of Beef tripe Beef tripe 1.3 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.8 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 1.1 oz
  • Photograph of Sesame sauce Sesame sauce 5.6 oz
  • Photograph of Roasted peanuts Roasted peanuts 7.1 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Celery Celery 11.3 oz

Method

  1. 1 Wash all three types of offal thoroughly with salt and vinegar, then blanch for 12 minutes.
  2. 2 Each ingredient needs to be simmered separately because the tongue requires 3 hours, the tripe 2 hours and 30 minutes, and the intestines only 90 minutes.
  3. 3 Simmering each type of meat separately for a certain amount of time is the difference between two types of meat; simmering them together will result in them cooking faster and becoming mushy.
  4. 4 Let it cool in the broth, then cut everything into thin slices.
  5. 5 Pour hot oil over crushed dried chilies and Sichuan peppercorns, then mix in soy sauce and sesame sauce.
  6. 6 Mix the sliced offal with chopped celery, then drizzle with sauce and sprinkle with crushed roasted peanuts and sesame seeds.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 2: simmer under high pressure in three separate cycles of 50, 40, and 25 minutes, then release the pressure naturally.

Start cooking