Husband and wife lung slices are Chengdu dishes, which were founded by Chengdu Guo Chaohua and his wife Zhang Tianzheng in the 1930s. At that time, few people ate cows in the water, so Guo Chaohua and his wife turned waste into treasure, mixed them with spicy and refreshing condiments and sold them, and named them "husband and wife waste chips". However, because the name "scrap film" is not pleasant to listen to, it is also called "husband and wife lung film"-yes, there were cow lungs in the first scrap film of husband and wife. Later, because the taste of beef lung is not very good, the couple canceled the beef lung tablet in the data, but because the name of "husband and wife lung tablet" has already started, the name has not changed and has been passed down to this day.

Let me talk about how to cook well. First, prepare food in advance: beef and mutton 300g, beef offal soup 150g, crispy peanuts 150g, gravy, fragrant lai, onion, soy sauce, sesame oil, pepper oil, chicken essence, star anise, pepper noodles, cinnamon, rice wine and Chili oil, all of which are put according to my taste. Then simmer and put it in the marinated pepper octagonal cinnamon. Finally, simmer it to make sure that the meat is cooked and not rotten. Then cut it into pieces, put it in chicken essence, soy sauce sesame oil, rice wine pepper noodles, put it on a plate, and then sprinkle peanuts, scallions and red peppers with Chili oil. It looks particularly appetizing.

Cleaning fresh beef and beef offal soup, and cutting beef into 500-weight pieces; Boil beef, mutton and beef offal soup in a boiling water pot until the blood is clean, take them out and put them in another pot. Add old brine and spices (inner window pepper, cinnamon powder and star anise), Sichuan salt and pure grain wine, and add cold water. After boiling with a stove for about 30 minutes, cook them with slow fire for 90 minutes until beef offal soup is cooked but not rotten. Take out the cooked ones first, cool and soak them for one night, and then boil the marinade with a stove for about/kloc. Put the chicken essence, chili pepper oil, soy sauce, pepper noodles and marinade into a bowl to make juice, and break the cooked peanuts for later use. Then cut the cooled beef, mutton and beef offal soup into pieces about 6 cm long and 3cm wide, mix them together, pour the flavor juice and mix them, and sprinkle sesame powder, peanut powder and fragrant lai on them respectively.

Wash beef, mutton and beef offal soup. Cut the beef into pieces weighing about 500g, put it into the pot together with beef offal soup, add cold water (based on the degree of flooded beef and mutton), boil it with a stove fire, and keep skimming the white foam until the meat is white red, decant the tea soup, put the beef, mutton and beef offal soup into the pot, pour in the old brine, put in the spice bag (tie up the pepper, cinnamon powder and star anise with cloth) and pure grain. Bring the marinade to a boil with a stove fire. After about 10 minute, take a bowl, scoop in 250g of marinade, and add chicken essence, chili pepper oil, soy sauce and pepper powder to make the sauce. Cut the chilled beef, mutton and beef offal soup into pieces with a length of 4cm, a width of 2cm and a thickness of 0.2cm respectively, mix them together, pour in the marinade, stir them, and divide them into several plates, and sprinkle with the peanut butter and sesame seeds.