所需食材
- 牛腱子肉300g
- 牛肚150g
- 牛舌100g（可用熟牛肉代替）
- 芹菜2根
- 花生碎2汤匙
- 芝麻1汤匙
- 辣椒油3汤匙
- 花椒油1汤匙
- 生抽2汤匙
- 香醋1汤匙
- 白糖1茶匙
- 蒜末1汤匙
- 姜片适量
- 八角2颗
- 桂皮1段
- 盐适量
食材准备
- 牛肉、牛肚、牛舌加姜、八角、桂皮、盐放入锅中，冷水下锅煮开后撇去浮沫，转小火卤煮1-1.5小时至熟透入味，捞出晾凉
- 芹菜焯水切段备用
烹饪步骤
- 切片：晾凉的牛肉逆纹切薄片，牛肚切丝，牛舌切片，摆入盘中。
- 调红油汁：将辣椒油、花椒油、生抽、香醋、白糖、蒜末在碗中调匀成红油汁。
- 拌制：将红油汁淋在牛肉上，加入芹菜段，撒花生碎和芝麻，拌匀即可。
小贴士
- 牛肉一定要卤够时间，否则不够入味
- 逆纹切片，口感更嫩；花生碎和芝麻是香气的关键
Ingredients
- 300g beef shank
- 150g beef tripe
- 100g beef tongue (or cooked beef)
- 2 celery stalks
- 2 tbsp crushed peanuts
- 1 tbsp sesame seeds
- 3 tbsp chili oil
- 1 tbsp Sichuan peppercorn oil
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1 tbsp minced garlic
- ginger
- star anise
- cinnamon
- salt
Preparation
- Simmer beef, tripe and tongue with ginger, star anise, cinnamon and salt from cold water. Skim scum, then low-simmer 1–1.5 hrs until tender. Remove and cool.
- Blanch celery and cut into segments.
Steps
- Slice: Slice cooled beef thinly against the grain. Slice tripe and tongue. Arrange on a platter.
- Red oil sauce: Whisk together chili oil, peppercorn oil, soy sauce, vinegar, sugar and garlic.
- Dress: Pour sauce over the meat, add celery, scatter peanuts and sesame seeds, toss and serve.
Tips
- Simmer long enough — flavour lives in the slow braise
- Slice against the grain for tenderness; peanuts and sesame give the dish its signature crunch and aroma
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