Husband and Wife Lung(2)

The award-winning Twin Peppers variety uses beef tendon and tongue, doused in sesame paste, peppercorns, scallions, and chili, but other versions add vinegar or garlic. Chefs say the real trick is to use cheaper cuts that are not traditionally prized, such as tendon or tongue, and blend them with fresh, flavorful ingredients to create a surprisingly refined appetizer—one that stimulates the appetite as much as it satisfying it.

Ingredients

250g beef

250g organs (heart, tongue, tripe, as you like)

1 beef bouillon cube

10g ginger

5g cinnamon

1 star anise

30g Sichuan peppercorn

5g ground black peppercorn

5g sesame seeds

40g cooking wine

30g chili oil

10g black vinegar

10g light soy sauce

10g minced scallions

 

Steps

Rinse the beef and organs. Cut into chunks, then add to boiling water. Reduce heat and cook at a medium heat, until the color turns a light red. Remove the meat and discard water.

In a pot, add the meat, water (as needed), the cooking wine, cinnamon, star anise, beef bouillon cube, ground black peppercorn, and ginger. Bring to a boil, stir regularly then simmer on low heat for two hours until tender. Transfer the meat to a cutting board, allowing it to cool down before slicing.

Discard the "hard" ingredients, like the cinnamon, star anise, and ginger. Keep a small cup of the broth in reserve.

Add the Sichuan peppercorns to the pot and warm over a medium heat until fragrant. Turn off the heat, then add the reserve liquid. Mix well with the chili oil, black vinegar, and light soy sauce. Set this aside as dressing.

Slice the beef and organs thin. Transfer them to a serving bowl and pour the dressing over. Garnish with toasted sesame seeds and minced scallion. Serve cold and enjoy!

"Husband and Wife Lung" is a story from our issue, "Go". To read the entire issue, become a subscriber and receive the full magazine. Alternatively, you can purchase the digital version from the iTunes Store.

article by Sun Jiahui (孙佳慧)