Inner Mongolia Hand Shredded Beef Jerky

There is a saying that goes, the land and water shape the people. Of course, this statement doesn't just apply to humans. The same applies to animals. For example, the vast grasslands of Inner Mongolia have been exposed to sunlight for a long time and have been photosynthesizing for a long time, and have not been polluted by chemicals. The quality of the grass is very fertile. The cows here grow very well by eating the grass here, and the hand-shredded beef from Inner Mongolia is also a very good food.

Main ingredients: 500 grams of beef leg.

Seasoning: 20 grams of garlic, 20 grams of ginger, 20 grams of spicy sauce, 2 grams of salt, 3 grams of MSG, 5 grams of red oil, 500 grams of brine, 10 grams of aged vinegar, 5 grams of dried pepper powder, 2000 grams of salad oil (20 grams is practical).

practice

1. Cut the beef into 8 cm square pieces, blanch it in water, put it into marinade and cook over high heat for 60 minutes. Take it out and cut it into large pieces of 6 cm long, 4 cm wide and 0.5 cm thick. Chop rice with ginger and garlic.

2. Put some oil in the pan and heat it to 60%. Stir-fry the garlic and ginger until fragrant, then add the spicy sauce, salt, red oil, aged vinegar, and dried pepper powder, stir-fry for a few times and serve on a plate.

3. Place a clean pot on high heat, add oil and heat it to 80% hot, pour in the chopped beef, fry until the surface of the beef is slightly charred, remove from the pot and serve with a sauce.

Ingredients:

Beef, hawthorn or tea bag, cinnamon, aniseed, pepper, bay leaf, tangerine peel, ginger, nutmeg, cardamom, sauce, scallion, ginger slices

Operation: 1. Cut beef into large pieces

2. Put hawthorn or tea bags, cinnamon, aniseed, pepper, bay leaves, tangerine peel, ginger, nutmeg, and cardamom on the bottom, cover the meat with thick soy sauce, add cooking wine as needed, and put it in the refrigerator for a day or a night.

3. Put the sauce, scallion and ginger slices into the pot, add twice the amount of water and bring to a boil, then put the beef in. After boiling again, skim off the foam. After the pressure cooker has puffed, press on low heat for 12 to 14 minutes, until chopsticks can penetrate smoothly with a slight resistance.

4. After cooking and cooling, cut into small strips and fry in a pan until crispy on the surface.

Classification

1. Air-dried beef

Originated in Inner Mongolia more than 800 years ago, it was known as Genghis Khan's military rations. The advantage of Inner Mongolia air-dried beef jerky is that it uses carefully selected grassland yellow cattle as raw materials and various natural ingredients as seasonings. The beef jerky produced has the original beef flavor and is very chewy.

2. Yak Jerky

Tibetan yak jerky is the most famous. As the name suggests, it is beef jerky made with yak beef as the main ingredient.

3. Southern Beef Jerky

It is mainly distributed in southern my country, and is most common in Fujian and Sichuan. The characteristic of southern beef jerky is that it has many auxiliary ingredients, the most typical of which is meat floss, and the meat is crushed and re-compressed.