Seasonings
Beef, beef offal (such as heart, tongue, and tripe), and salt-roasted peanuts, each to taste.
Seasonings
Seasoned broth, soy sauce, ground sesame, ground Sichuan pepper, MSG, star anise, Sichuan peppercorns, cinnamon, Sichuan salt, baijiu (Chinese liquor), and chili oil, each to taste.
Instructions
1. Wash the fresh beef and beef offal, cut the beef into 500 g (about 1 lb) pieces; place the beef and offal in a pot of boiling water to blanch and remove impurities, then remove and transfer to another pot, add the master stock and spices (including Sichuan peppercorns, cinnamon, star anise, Sichuan salt, and baijiu), then add fresh water, bring to a boil over high heat for about 30 minutes, then reduce to low heat and simmer for 90 minutes, cooking until the offal is tender but not mushy, removing any pieces that cook through earlier, and let them cool for later use.
2. Bring the spiced brine to a rolling boil for about 10 minutes, then combine MSG, chili oil, soy sauce, Sichuan peppercorn powder, and some of the brine in a bowl to make the dressing; crush the roasted peanuts and set aside, then slice the cooled beef and offal into thin pieces about 6 cm long and 3 cm wide, mix them together, drizzle the dressing over and toss well, divide among several plates, and sprinkle each with sesame powder and crushed peanuts. This dish is beautifully colored, with tender, flavorful meat and a bold, numbing-spicy aroma.