Sichuan Fuqi Feipian

So this is the closest recipe I could find online for this dish. Plenty of customers have asked us before. Got the recipe from here.

Ingredients To Braise the Meat:

• 2 pounds beef shank (900g)

• 1 1/2 pounds honeycomb beef tripe or/and ox tongue (680g)

• 5 slices ginger

• 3 scallions

• 2 teaspoons Sichuan peppercorns (3g)

• 1 teaspoon cumin seeds (2g)

• 1 teaspoon coriander seeds (2g)

• 1 teaspoon black or white peppercorns (or a mix of both, 3g)

• 3 cloves

• 3 bay leaves

• 1 cinnamon stick

• 1/2 dried tangerine peel

• 2 star anise

• 1 black cardamom pod (optional)

• 2 white cardamom pods (optional

• 1/3 cup Shaoxing wine

• 1/3 cup light soy sauce

• 1 tablespoon dark soy sauce (optional)

• 70 g rock sugar

To Make the Sauce:

• 1/4 cup braising liquid

• 1/4 cup chili oil (preferably homemade; can add more or less to taste)

• 2 cloves garlic (smashed and finely minced)

• 1 teaspoon Sichuan peppercorn powder

• 1 tablespoon toasted sesame seeds

• 2 teaspoons Chinese black vinegar

• 1 tablespoon light soy sauce

• 1 1/2 teaspoons sugar

• 1/4 teaspoon salt (or to taste)

To Serve:

• 1/3 cup Chinese celery (finely chopped)