Fu Qi Fei Pian (Sichuan Sliced Beef in Chilli Sauce)

Ingredients

• • 3 to 3.5 lbs (1.3 to 1.5 kg) beef brisket (chuck, tongue, and/or tripe (I used a mixture of brisket and tongue) (*Footnote 1))
• • 1/4 cup light soy sauce ((or soy sauce))
• • 1/4 cup Shaoxing wine ((or dry sherry))
• • 1 tablespoon sugar
• • 4 dried chilli peppers
• • 3 spring onions (halved lengthwise)
• • 2 large slices ginger
• • 1/2 cinnamon stick
• • 1 bay leaf
• • 1 teaspoon Sichuan peppercorns
• • 1 teaspoon salt
• • 1/4 teaspoon nutmeg powder
• • 4 tablespoons homemade chilli oil (with 2 tablespoons chilli flake residue (or to taste))
• • 3 tablespoons braising liquid ((*Footnote 2))
• • 2 tablespoons homemade flavored sweet soy sauce ((*Footnote 3))
• • 2 teaspoons Chinkiang vinegar
• • 1/4 teaspoon salt
• • 1/4 teaspoon ground toasted Sichuan peppercorns ((or to taste))
• • 3 cloves garlic (grated)
• • 2 spring onions (chopped)
• • 1 teaspoon ginger (grated)
• • Chopped fresh coriander (toasted sesame seeds, and/or chopped toasted peanuts for garnish)

Preparation Steps