Spicy Beef Jerky

Name: Spicy Beef Jerky
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g beef; A Tsaoko; 5g ginger; 2 tablespoons Oyster sauce; 400ml Shochu; 5g Tangerine peel; 4g Bay leaf; 50ml Soy sauce; 100ml Rice wine; Some salt; 20g Dried chili

by Chenchen is a girl

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Spicy beef jerky is called dried beef and dried beef tiger locally. It has a unique flavor. The water in the beef is removed by air-drying or deep-frying. The dewatered beef is poured into rice wine, chili, and spices. The meat is simmered for 30 minutes. After being boiled, the flavor is full, and the light soy sauce is poured into it to make this unique beef jerky. The chewiness of the beef is more vigorous after simmering, and the beef flavor is full and rich in the mouth. It is better to have one or two gold at home than having a cow. Because beef is expensive, it is only cooked during the holidays. During the festival, when visiting relatives and friends, every household will serve out such a bowl of beef jerky to entertain guests. "

Spicy Beef Jerky

1. Ingredients preparation: Wash the beef and cut it into 1*0.5*0.5 cm size beef cubes. The size of the beef cubes can be adjusted according to personal preference. It is too big to taste.

2. Pour the cut beef into the pot and stir fry to get the moisture in the beef (don't put oil). Nowadays, beef on the market has a high moisture content, and one pound of beef can produce 2 taels of water. Fry until the surface is dry and some sticks to the pan.

3. Put the fried beef out, wash the wok, heat the wok, add cooking oil after the temperature rises. When the oil is 70% to 80% hot, pour in the fried beef and deep-fry it. (In the south, only the conditions for air-dried beef are available in winter, and in other seasons, it is fried and dried)

4. The beef is fried until it shrinks and the color darkens to brown. When it is chewy, remove the oil and set aside.

5. Pour out the excess oil and use it for other purposes. Return the beef to the pot and stir fry over low heat.

6. Add spices and seasonings and stir fry for 1 minute, then pour in rice wine and glutinous rice wine, simmer for a good taste.

7. The simmering process is about 20-30 minutes, the soup is simmered and boiled dry, and a little sugar is added before serving.

Tips:
1. Rice wine is also called Hakka rice wine. It is a kind of rice wine in our local area. Besides being drunk, it is more used for cooking. If these two kinds of wine are not available in the market, they can be replaced with 80g white wine and 500g beer braised.
2. Adding white sugar before serving can make the beef jerky richer in taste and luster and appetite.
3. If you don’t understand, add yangguozihong WeChat to share your kitchen experience from time to time.