I make this cold dish once a year in summer to celebrate my anniversary because making this dish is very time consuming. However the taste is so rewarding that it really worth you effort. Once I get the first bute, often I cannot stop …and of course the multilayers of flavor and texture make such a wonderful memories of those cherishable moments.
- 1 lb beef shank 牛腱
- 1 pork or cow tongue 猪舌
- 1/2 cup beef tripe 牛百叶
- 1 bunch sweet rice noodle, 2 oz
- 1/2 cup baby sweet bell peppers
- 4 Tsp Soy sauce
- 4 Tsp chili oil
- 1 tsp szichuan pepper
- 1 Tsp Chinese aged vinegar
- 1/4 tsp salt
- 3 Garlic cloves
- 2 scallions, thai basil and cilantro
- 1 tsp pickled chilies
Place the beef, tougue in a pressure cooker. Add water to cover. Cook over high heat until the pressure is achieved, then turn down to medium high to cook for 35 minutes. Use quick release.
Once the beef is done, transfer to a plate to cool enough to handle. Slice the beef against the grain into the thinnest pieces you can, so do for the tongue.
Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside.
Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.
Make the chili oil by heating up olive oil and sesame oil mixture on heat until it starts bubbling once you insert a wooden spoon. Turn off the heat and pour the hot oil onto the chili flakes in a large bowl. Wait until it cools down.
Assemble the plate by putting the sliced meat at the bottom. Then arrange chilled glass noodles in the middle layer. Finally top with bright red sweet bell pepper rings and herbs.drizzling and sauce and chilli oil. Mix to serve.
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