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1
Clean all offal with rigour. Blanch heart, tongue, and tripe separately in boiling water, discard the water, then scrub each piece with coarse salt and vinegar. Repeat the blanching at least twice. The water must run clear and the offal must carry no residual odour before proceeding.
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2
Simmer heart, tongue, tripe, and brisket separately — each cut requires its own time — in lightly seasoned water until each is just cooked through and yields cleanly to a skewer. Remove each piece as it is done and allow to cool completely before slicing.
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3
Slice all cooked meats across the grain at 1–2 mm — near-translucent thin. This step decides the dish: thick slices lose the textural finesse that defines fu qi fei pian; the heart should be tender, the tripe chewy, the tongue smooth, each quality expressed only at this thickness.
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4
Prepare the ma la sauce immediately before dressing: combine sesame paste, chili oil, Sichuan pepper oil, soy sauce, black vinegar, sugar, and minced garlic. Stir until fully integrated. The sauce must be made close to serving — Sichuan pepper oil loses its numbing potency quickly. Taste for all dimensions: numbing, spicy, savoury, sour, sweet, and sesame. Each must register clearly.
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5
Arrange a bed of julienned celery on a cold serving plate. Lay the sliced offal and brisket over the celery. Spoon the sauce over evenly. Serve immediately, cold. The celery should retain its crunch beneath the dressed meat.