As early as the end of the Qing Dynasty, there were many vendors in the streets and alleys of Chengdu who picked burdens and baskets to sell cold sliced lungs. With cattle scraps of trimmings, especially the low cost of cattle lung, after finishing, brine, cut into slices, with soy sauce, red oil, chili, pepper, sesame noodles, etc., mixed food, chic flavor, cheap and delicious, especially by the pulling of the yellow cart, footmen and poor students like to eat. 1930s in Chengdu, Sichuan Province, there is a couple of stalls, the male called Guo Zhaohua, the female called Zhang Tianzheng, because of the production of the cold mixed with slices of lung fine and sophisticated, the color of golden red bright, spicy, spicy, and the color is very bright, the color is very bright. The color of gold and red shiny, spicy and fragrant, unique flavor, coupled with his husband and wife with tacit understanding, harmony, a production, a sale, small business is doing a booming, a time when customers gathered, the supply does not meet the demand. There is that often come to taste their husband and wife production of sliced lungs naughty students, with a note written on the "husband and wife sliced lungs" words, quietly affixed to his husband and wife on the back or small quan, but also some people eat and drink loudly, "husband and wife sliced lungs, husband and wife sliced lungs ...... ". One day, a merchant tasted Guo's husband and wife made sliced lungs, marveled, sent a gold plaque, inscribed "husband and wife sliced lungs" four big words. From then on, "husband and wife sliced lung" this snack is more famous.
In order to adapt to the customer's tastes and requirements, husband and wife in the ingredients and production methods continue to improve, and gradually use beef, mutton instead of beef lung. Although there is no more beef lung in the dish, people still like to call the dish by the name of husband and wife's sliced lung, so it has been used until now.
Making materials: 1 hanging beef lung, 5 beef heart, 5 beef tongue, 500 grams of tripe, 1,000 grams of beef leaves, 1,000 grams of beef scalp, 5 kilograms of beef, 250 grams of peanut kernels, 150 grams of sesame seed kernels, 250 grams of green onions, 10 grams of star anise, 15 grams of cinnamon, 25 grams of peppercorns, nitrate, 250 grams of salt, 150 milliliters of mash juice, 100 grams of red preserved milk juice, 25 grams of pepper powder, soy sauce. Pepper 25 grams, 500 milliliters of soy sauce, 10 grams of monosodium glutamate, 250 grams of quicklime, 50 milliliters of red pepper oil, 50 grams of black beans, 150 grams of pepper powder.
Method of production: beef washed blood, cut into 250 grams of chunks, with nitrate water 100 ml (concentration 0.5%), 100 grams of salt, 50 grams of pepper, anise 10 grams of cinnamon 15 grams of marinade, into the pot with water (submerged in the meat shall prevail), boil, add salt, spice bag (containing pepper coquettishly, anise 10 grams of cinnamon 15 grams), mash juice, red curd juice, green onions 1 Milk juice, onion 1, change to medium heat (keep the pot in small open) cook until the meat crisp, fish up. Cook the meat marinade with soy sauce, pepper, monosodium glutamate and other seasonings into the marinade.
Lime 250 grams, add 500 milliliters of water, dissolve into lime water. Put a cow's lasagna belly first with water to rinse off feces, add lime water, rub, rub off the rough skin, and then immersed in water, scrape off the remaining skin with a knife, rinse with water and soak for 20 minutes, that is, into the white net lily, put into a pot to boil, 15 minutes after the fish out. Tripe also wash with lime water, into the boiling water after scalding and tear off the skin membrane, and then back to the pot to cook (about 60 minutes) fished out to cool.
The cow's scalp prairie peel, add boiling water for 10 minutes, fishing up and scrape off the outer layer of keratinized skin, into the marinade in the old broth, with a strong fire to boil, and then simmer with a small fire to cook until cooked.
Beef lungs, beef heart were cut open with a knife, rinsed with water to clean the blood, and put into the marinade to cook until cooked.
Bull's tongue is washed, boiled in boiling water for a while to scrape off the outer layer of coarse skin, into the marinade with the bull's heart, lungs with cooking until cooked.
The peanut kernel, sesame kernel were fried, crushed into small grains and powder, black beans, soy sauce into the pot to cook (add a little water), poured into the brine. Marinated boiled beef, minced meat and other things to change the knife, respectively, in a bowl, with onion code, drizzled with marinade, a variety of seasonings, sprinkled with peanuts, sesame seasoning that is complete.
Features: bright red color. The texture is soft and tender, spicy and fragrant.
Features: red color.