Ingredients:
300g ox penis
20g pickled chilis
20g pickled ginger
10g thick broadbean sauce
3g Sichuan peppercorns
diced shallot and garlic as desired, and baby bok choi for garnish
salt, MSG, chicken essence and wet starch as needed
Method:
Steam ox penis until stiff, then remove. Halve lengthwise, remove and discard urethra, and crimp. Mince pickled chilis finely. Add minced chilis, pickled ginger, thick broadbean sauce, shallot, garlic and peppercorns and saute. Pour in stock, remove ingredients. Braise ox penis until soft and tender. Season, thicken with wet starch. Arrange on a plate with the baby bok choi on the perimeter and serve.
Adapted from Home-Cooked Sichuan Cuisine, Beijing Publishing House, August 2003.