地区：四川
Region: Sichuan Province
口味：麻辣
Taste: Numbing Spicy
介绍：
Introduction:
夫妻肺片是四川小吃的精品。早在20世纪60年代以前，在四川成都长顺街一带摆摊的郭朝华、张佃敏夫妇，因制作的凉拌肺片金红发亮、风味独特，再加上夫妻和谐、生意兴旺，遂被顾客誉为“夫妻肺片”。
Fuqi Feipian (Fuqi means husband and wife, Feipian sliced beef and ox offal) is a famous dish in Sichuan Province. In the 1960s, a couple Guo Zhaohua and Zhang Dianmin who opened a stand at Changshun Street in Chengdu became famous for making tossed sliced beef and ox offal in sauce. Their beef slices looked bright in color and had a distinct taste from those of other vendors. Because of their delicious dish, prospering business, and harmonious husband and wife relationship, their slices were called Fuqi Feipian.
特色：
Features
色泽美观，麻辣四香，爽口醉浓。
It looks beautiful and tastes numbing spicy and refreshing.
原料：
Ingredients
牛杂（牛肉、牛头皮、牛肚、牛心等）5000克，花椒150克，花生米250克，菜油500克，豆豉250克，葱头150克，白芝麻150克，干辣椒200克，酱油1250克，芹菜花150克，八角35克，胡椒粉100克，肉桂35克，硝水100克，精盐500克，味精50克，醪糟汁100克。
5,000 grams of beef and ox offal (beef, cattle scalp, tripe, beef heart, etc.), 150 grams of Sichuan pepper, 250 grams of peanuts, 500 grams of vegetable oil, 250 grams of Chinese fermented black beans, 150 grams of spring onion, 150 grams of white sesame seeds, 200 grams of dry hot pepper, 1,250 grams of soy sauce, 150 grams of chopped celery, 35 grams of star anise seeds, 100 grams of pepper powder, 35 grams of cinnamon, 100 grams of nitrate solution, 500 grams of salt, 50 grams of MSG, and 100 grams of glutinous rice wine.
制作方法：
Preparation Procedures:
1.将牛肉洗净，片成500克大的块，用花椒粉25克、八角15克、肉桂20克、硝水100克、精盐250克拌匀，涂在牛肉块上，12分钟后放入锅内，加水用大火煮开，打去浮沫。再加入八角10克，花椒15克、肉桂15克、精盐250克，烧开后加醪糟汁100克、红豆腐乳水150克、葱头150克（扎成一束）煮1.5小时后，用小火煨30分钟，再用大火烧开，15分钟之后将牛肉捞出晾干，再将原汁内加入胡椒粉100克、味精10克、酱油250克一同烧开，约10分钟即为卤水。
1. Wash the beef clean and slice them into large pieces of 500 grams. In a bowl stir together 25 grams of Sichuan pepper powder, 15 grams of star anise, 20 grams of cinnamon, 100 grams of nitrate solution and 250 grams of salt. Spread the beef piece with the mixture. Put the spread beef and water into a saucepan 12 minutes later. Boil over high heat and skim the floating foam from the surface. Then, add 10 grams of star anise, 15 grams of Sichuan pepper, 15 grams of cinnamon, and 250 grams of salt. When it boil, add 100 grams of glutinous rice wine, 150 grams of red fermented bean curd sauce and 150 grams of spring onion (in a bundle). Stew it for another 1.5 hours. Then leave it to simmer for 30 minutes. After that, turn to high heat again and boil for 15 minutes. Take the beef out and let them dry naturally. Add into the saucepan 100 grams of pepper powder, 10 grams of MSG and 250 grams of soy sauce and boil for about 10 minutes. This broth will be used later.
2.牛肚用生石灰水洗去黑皮，撕去蒙皮煮l小时。牛头皮和牛蹄先烧去毛，用开水烫一下，用小火煨5小时即可。牛舌、牛心去粗皮，洗净后加水煮1小时即可。
2. Wash the tripe with limewater to get rid of the black skin. Tear off the surface skin and stew the tripe for 1 hour. Burn off the hair on the cattle hoof and scalp. Scald them with boiling water and stew on low heat for 5 hours. For the tongue and beef heart, tear the rough skin off. Then wash them clean and stew in water for 1 hour.
3.将煮好的牛肉切成片，宽约2厘米、长5厘米，牛肚片成5厘米长的片，头皮片薄片，牛舌、牛心切片。
3. Cut the cooked beef into 2 cm x 5 cm slices, tripe into 5 cm long slices, scalp into thin slices, and tongue and beef heart into slices.
4.花椒100克、白芝麻150克，用小火炕酥分别打成面。花生米250克加盐少许炒香去衣，打成颗粒。干辣椒炕酥磨面，菜油500克烧熟，加入八角10克、花椒2克，10分钟之后捞出，下入辣椒粉，舀入油缸，加入100克酱油浇匀。豆豉250克用水熬化，倒入卤水。芹菜150克切成颗粒状。
4. Pan-dry 100 grams of Sichuan pepper 150 grams of white sesame seeds, and some dry hot pepper until they become crisp and pound them into powder respectively. Stir-fry 250 grams of peanuts with some salt, remove the skin and smash them. Heat 500 grams of vegetable oil, and add 10 grams of star anise and 2 grams of Sichuan pepper. 10 minutes later, take the star anise and Sichuan pepper out. Add pepper powder into the oil and then pour the oil out in a container. Add 100 grams of soy sauce and mix well. Dissolve and simmer 250 grams of Chinese fermented black beans into sauce and add it to the broth. Cut 150 grams of celery into pieces.
5.先用芹菜垫底，将牛肉与牛杂铺于之上，将卤水酱油、红油辣椒从上淋下，撒上花仁、芝麻、花椒粉即可。
5. Put the celery pieces at the bottom of the dish. Then put beef and offal on top of the celery. Pour in the mixed broth and pepper oil. At last, sprinkle peanuts, sesame seeds and Sichuan pepper powder on it.
Region: Sichuan Province
口味：麻辣
Taste: Numbing Spicy
介绍：
Introduction:
夫妻肺片是四川小吃的精品。早在20世纪60年代以前，在四川成都长顺街一带摆摊的郭朝华、张佃敏夫妇，因制作的凉拌肺片金红发亮、风味独特，再加上夫妻和谐、生意兴旺，遂被顾客誉为“夫妻肺片”。
Fuqi Feipian (Fuqi means husband and wife, Feipian sliced beef and ox offal) is a famous dish in Sichuan Province. In the 1960s, a couple Guo Zhaohua and Zhang Dianmin who opened a stand at Changshun Street in Chengdu became famous for making tossed sliced beef and ox offal in sauce. Their beef slices looked bright in color and had a distinct taste from those of other vendors. Because of their delicious dish, prospering business, and harmonious husband and wife relationship, their slices were called Fuqi Feipian.
特色：
Features
色泽美观，麻辣四香，爽口醉浓。
It looks beautiful and tastes numbing spicy and refreshing.
原料：
Ingredients
牛杂（牛肉、牛头皮、牛肚、牛心等）5000克，花椒150克，花生米250克，菜油500克，豆豉250克，葱头150克，白芝麻150克，干辣椒200克，酱油1250克，芹菜花150克，八角35克，胡椒粉100克，肉桂35克，硝水100克，精盐500克，味精50克，醪糟汁100克。
5,000 grams of beef and ox offal (beef, cattle scalp, tripe, beef heart, etc.), 150 grams of Sichuan pepper, 250 grams of peanuts, 500 grams of vegetable oil, 250 grams of Chinese fermented black beans, 150 grams of spring onion, 150 grams of white sesame seeds, 200 grams of dry hot pepper, 1,250 grams of soy sauce, 150 grams of chopped celery, 35 grams of star anise seeds, 100 grams of pepper powder, 35 grams of cinnamon, 100 grams of nitrate solution, 500 grams of salt, 50 grams of MSG, and 100 grams of glutinous rice wine.
制作方法：
Preparation Procedures:
1.将牛肉洗净，片成500克大的块，用花椒粉25克、八角15克、肉桂20克、硝水100克、精盐250克拌匀，涂在牛肉块上，12分钟后放入锅内，加水用大火煮开，打去浮沫。再加入八角10克，花椒15克、肉桂15克、精盐250克，烧开后加醪糟汁100克、红豆腐乳水150克、葱头150克（扎成一束）煮1.5小时后，用小火煨30分钟，再用大火烧开，15分钟之后将牛肉捞出晾干，再将原汁内加入胡椒粉100克、味精10克、酱油250克一同烧开，约10分钟即为卤水。
1. Wash the beef clean and slice them into large pieces of 500 grams. In a bowl stir together 25 grams of Sichuan pepper powder, 15 grams of star anise, 20 grams of cinnamon, 100 grams of nitrate solution and 250 grams of salt. Spread the beef piece with the mixture. Put the spread beef and water into a saucepan 12 minutes later. Boil over high heat and skim the floating foam from the surface. Then, add 10 grams of star anise, 15 grams of Sichuan pepper, 15 grams of cinnamon, and 250 grams of salt. When it boil, add 100 grams of glutinous rice wine, 150 grams of red fermented bean curd sauce and 150 grams of spring onion (in a bundle). Stew it for another 1.5 hours. Then leave it to simmer for 30 minutes. After that, turn to high heat again and boil for 15 minutes. Take the beef out and let them dry naturally. Add into the saucepan 100 grams of pepper powder, 10 grams of MSG and 250 grams of soy sauce and boil for about 10 minutes. This broth will be used later.
2.牛肚用生石灰水洗去黑皮，撕去蒙皮煮l小时。牛头皮和牛蹄先烧去毛，用开水烫一下，用小火煨5小时即可。牛舌、牛心去粗皮，洗净后加水煮1小时即可。
2. Wash the tripe with limewater to get rid of the black skin. Tear off the surface skin and stew the tripe for 1 hour. Burn off the hair on the cattle hoof and scalp. Scald them with boiling water and stew on low heat for 5 hours. For the tongue and beef heart, tear the rough skin off. Then wash them clean and stew in water for 1 hour.
3.将煮好的牛肉切成片，宽约2厘米、长5厘米，牛肚片成5厘米长的片，头皮片薄片，牛舌、牛心切片。
3. Cut the cooked beef into 2 cm x 5 cm slices, tripe into 5 cm long slices, scalp into thin slices, and tongue and beef heart into slices.
4.花椒100克、白芝麻150克，用小火炕酥分别打成面。花生米250克加盐少许炒香去衣，打成颗粒。干辣椒炕酥磨面，菜油500克烧熟，加入八角10克、花椒2克，10分钟之后捞出，下入辣椒粉，舀入油缸，加入100克酱油浇匀。豆豉250克用水熬化，倒入卤水。芹菜150克切成颗粒状。
4. Pan-dry 100 grams of Sichuan pepper 150 grams of white sesame seeds, and some dry hot pepper until they become crisp and pound them into powder respectively. Stir-fry 250 grams of peanuts with some salt, remove the skin and smash them. Heat 500 grams of vegetable oil, and add 10 grams of star anise and 2 grams of Sichuan pepper. 10 minutes later, take the star anise and Sichuan pepper out. Add pepper powder into the oil and then pour the oil out in a container. Add 100 grams of soy sauce and mix well. Dissolve and simmer 250 grams of Chinese fermented black beans into sauce and add it to the broth. Cut 150 grams of celery into pieces.
5.先用芹菜垫底，将牛肉与牛杂铺于之上，将卤水酱油、红油辣椒从上淋下，撒上花仁、芝麻、花椒粉即可。
5. Put the celery pieces at the bottom of the dish. Then put beef and offal on top of the celery. Pour in the mixed broth and pepper oil. At last, sprinkle peanuts, sesame seeds and Sichuan pepper powder on it.
