A complete guide to air-dried meat, suitable for all ages

Air-dried meat is a specialty of Inner Mongolia. It is called air-dried meat because most of the people living in Inner Mongolia before were nomads. They made the cut meat into air-dried meat so that it could be better carried during the nomadic process, and at the same time it could avoid spoilage and quickly solve hunger. Therefore, air-dried meat is now very popular among people. Everyone thinks that air-dried meat tastes very good and has high nutritional value, and they can't help but hope that they can learn how to make it. The method of making air-dried meat is actually very simple. The authentic grassland air-dried meat needs to prepare beef, aloe vera, salt, MSG and other seasonings. The method is very simple.

Grassland dried meat

Material

350g air-dried beef strips, 250g vegetable gallbladder, 100g aloe vera, salt, MSG, pepper, secret spices, sesame seeds, oil, water starch as appropriate

practice

1. Cut the air-dried beef strips into small pieces. Cut aloe vera into small pieces and blanch in water.

2. Add secret spices to the air-dried beef and steam it for 45 minutes.

3. Place the blanched vegetable core on a plate, add the steamed dried meat, pour the original sauce, sprinkle with sesame seeds and aloe vera cubes.

Iron pan dried lotus root

Material

500 grams of lotus root, 50 grams of fresh pork belly slices, and 50 grams of shredded onion. Seasoning: 1500 grams of old brine, 5 grams of Maggi soy sauce, 3 grams of MSG, 10 grams of ground ginger, 1 gram each of thirteen spices and pepper, 30 grams of garlic segments, and 20 grams of salad oil. Preparation method: 1. Wash the lotus root and put it into the old brine and marinate for 30 minutes until the lotus root is well-flavored. 2. Cut the braised lotus root into 2 cm thick slices and place in a ventilated place to air-dry for later use; 3. Heat oil in a pan until 50% hot, stir-fry onion shreds and put them into the pan as a base, then cut the fresh pork belly into 0.5 cm square pieces and put them into the pan to stir-fry until fragrant and oil is released, add soy sauce, MSG, thirteen spices, pepper powder, and minced ginger, cook the dried lotus root slices until they are well-flavored, then sprinkle in the garlic segments and stir-fry evenly. Features: strong local flavor, dry and fragrant taste. Note: The old brine

practice

Ingredients : 50 grams of chili pepper, 20 grams of star anise, 15 grams of cinnamon, 15 grams of bay leaves, 15 grams of fried fruit, 10 grams of sand ginger, 10 grams of mountain kernel, and 5 grams of cloves. Seasoning: 20 grams of white sugar, 30 grams of MSG, 50 grams of salt, 100 grams of Jingsha hot sauce, 200 grams of Haitian soy sauce, 1000 grams of broth, and 150 grams of salad oil. Method: 1. Rinse the spices with clean water, put them into a 50% hot oil pan and stir-fry until fragrant, then remove and set aside; 2. Wrap the fried spices with gauze, put them into the broth and cook on medium low heat for 30 minutes, then add sugar, MSG, salt, Jingshaxi hot sauce and light soy sauce and simmer on low heat for 50 minutes.