Chuan Maodu Xiang
History and Background
Chuan Maodu Xiang, a Sichuan cuisine classic, is a flavorful dish that translates to "Sichuan Beef Tripe Spice" in English. With its origins in the rich cultural tapestry of Sichuan province, known for its bold and fiery flavors, this dish perfectly embodies the spirit of Sichuan cooking. The region's cuisine is characterized by its liberal use of chili, garlic, and the infamous Sichuan peppercorns, imparting a unique numbing effect on the palate, a sensation known as 'mala'.
Cultural Significance
The dish is often enjoyed as a form of communal eating, served hot pot-style where friends and family can gather around the table to cook and eat together. It showcases the communal aspect of Chinese dining culture, emphasizing shared experiences through food.
Ingredients
- Beef Tripe - 500g
- Sesame Oil - 2 tablespoons
- Garlic - 4 cloves, minced
- Ginger - 2-inch piece, sliced
- Scallions - 2, chopped
- Chili Paste - 2 tablespoons
- Soy Sauce - 3 tablespoons
- Vinegar - 1 tablespoon
- Sichuan Peppercorns - 1 tablespoon
- Salt - to taste
- Chinese Cooking Wine - 2 tablespoons
- Dark Brown Sugar - 1 teaspoon
- Coriander - a handful, chopped
Preparation
Start by thoroughly rinsing the beef tripe under cold water. Beef tripe can have a strong odor, so it is important to clean it properly. Boil the beef tripe in a pot of water with a little vinegar for 10 minutes to reduce its smell and tenderize it. Rinse again with cold water and slice it into thin strips.
Cooking Process
Step 1: Preparing the Sauce
In a large bowl, combine the soy sauce, vinegar, chili paste, and dark brown sugar. Mix until the sugar is dissolved.
Step 2: Cooking the Aromatics
Heat sesame oil in a wok over medium-high heat. Add Sichuan peppercorns and cook until aromatic. Stir in the minced garlic and sliced ginger. Sauté for about 1 minute until fragrant.
Step 3: Incorporating Beef Tripe
Add the thin strips of beef tripe to the wok, stirring quickly to prevent sticking. Add the Chinese cooking wine to deglaze the wok. Cook for about 5 minutes until the tripe absorbs the flavors of the mixture.
Step 4: Adding the Sauce
Pour the prepared sauce into the wok with the beef tripe. Stir to coat the tripe evenly. Let the mixture cook for an additional 5-7 minutes until the sauce thickens and the flavors meld together.
Step 5: Finishing Touches
Adjust the seasoning with salt according to your taste. Sprinkle the chopped scallions and coriander over the dish and give it a final stir.
Cooking Time
The total cooking time for this dish should be around 30 minutes, but please check your cooking timer to ensure everything is cooked perfectly.
How to Enjoy Chuan Maodu Xiang
This dish is best enjoyed immediately after cooking while it's still hot and fragrant. It's commonly paired with steamed rice or served alongside other Sichuan dishes for a complete meal. For the authentic Sichuan experience, enjoy it with a side of cold cucumber salad or a glass of jasmine tea to balance the heat. Don't forget to gather your friends and family around the table to savor the rich and invigorating flavors together.