Sichuan Spicy Beef Jerky

Beef jerky is more delicious when it’s spicy, especially the Sichuan one. When cutting beef, pay special attention to the thickness of the beef. If it is too thick, you will have difficulty chewing it later. Make sure the ingredients are marinated until the beef is almost tender. There are many ways to make beef jerky, and the main thing is to choose the one that suits you. Don't put too much oil, nor too little. When drying beef, pay attention to hygiene.

practice

Cooked beef method:

1. Pour clean water into the pot, put the whole piece of beef in and cook after the water boils. After a few minutes, remove the blood foam on the surface.

2. Add ginger, cardamom, and star anise, cover and cook until the beef is free of blood when you poke it with chopsticks.

3. Soak the beef in the soup for half an hour, take it out and keep the broth.

4. After the beef has cooled down, place it in the refrigerator overnight.

Beef jerky method:

1. Slice the beef along the tendons first, then cut it into strips across the tendons, into strips about 0.8 cm thick.

2. Add white wine, salt, shredded ginger and shredded green onion to the beef strips, mix well with salt and marinate for 30 minutes.

3. Heat the oil in a pan over high heat until it is 60% hot, then add the shredded beef. Take out the shredded green onion and ginger and save them for later use. When the shredded beef turns brown, remove from the pan.

4. Remove excess oil. The amount is up to you, as long as it is not too little or too much. Add shredded ginger and green onion and sauté until fragrant.

5. Add beef strips, beef broth and sugar. After the water boils, turn to medium-low heat and slowly simmer the soup until it dries up. When the soup is almost dry, gently stir it a few times to prevent it from sticking to the bottom. (It is recommended to use a non-stick pan for this step)

6. Add chili powder, stir-fry for 1-2 minutes, add chili oil, stir-fry for 1 minute, and turn off the heat. Add sesame oil, sprinkle with cooked white sesame seeds and pepper powder, mix well and remove from heat.

First of all, what is the standard for “doing it well”?

1. Cut the beef strips into appropriate sizes, neatly and evenly, and plate them neatly and beautifully;

2. The color is so attractive that it makes people salivate;

3. You can smell the fragrance when you get close to it and you can't wait to swallow it all;

4. Taste... The most important thing is that different people have different tastes. But according to my long experience, the standard for delicious Sichuan spicy beef jerky is that the spicy, salty and sweet tastes are all in a golden ratio, the meat should be moderately soft and not too hard, and it should leave a lingering aftertaste in your mouth. One word: refreshing; two words: exciting; three words: delicious O(∩_∩)O Haha~ When the beef jerky is done, it can also taste the "top taste, middle taste and base taste" just like perfume.