spicy beef jerky(ma la niu rou gan )

spicy beef jerky

Introduction:

"When I went to school, the girl in the dormitory was from Sichuan. Every year at the beginning of school, she would bring a lot of delicious things made by her mother. The most impressive thing was spicy beef jerky. The taste was by no means comparable to that of Dongdong in the supermarket. Two years ago, her husband went to Chengdu on a business trip and brought back a lot of beef jerky. Although it was delicious, the feeling was really different. Maybe the memory was always beautiful. After several years of busy, I finally got home When I'm free, it's rare to be in the mood to cook something by myself. Of course, I have to choose what I want first

Production steps:

Step 1: boil a pot of boiling water, put in the washed beef, boil the bleeding foam, then take out, immerse in cold water, and pour out the blood.

Step 2: pour proper amount of water into the soup pot, add all the spices and salt to boil together. The spices I use are the spice bag of stewed beef bought directly in the supermarket, and then put in the beef. If the water has not gone through the beef, add boiling water until it has gone through completely, be sure to add boiling water, not cold water, otherwise it will not boil. Boil it over low heat for about an hour, then drain the water and cool it.

Step 3: cut the chilled beef into strips the size of little fingers horizontally. If it's too thick, it's not easy to dry. If you like soft, you can cut it thicker.

Step 4: pour more oil into the frying pan and heat it slightly. Pour in the sugar and stir fry it over low heat. Add the beef and stir fry for 1 minute. Then pour in the soy sauce and stir well.

Step 5: stir fry the beef with low heat until the beef is dry, add chili powder and Zanthoxylum powder and stir well. Finally, pour in white sesame and a little monosodium glutamate and stir well.

Materials required:

Beef: 1kg

Chili powder: 60g

Zanthoxylum powder: 20g

Sugar: 30g

Soy sauce: 2 tbsp

Salt: 2 teaspoons

MSG: a little

Cooked white sesame: 1 tbsp

Pepper: 1 handful

Star anise: 2 capsules

Fennel: a little

Cinnamon: 1 yuan

Fragrant leaves: 2 pieces

1 Fructus Tsao

Cloves: 4

Nutmeg: 1 capsule

Tangerine peel: 1 yuan

Note: after boiling the bleeding water, the beef can be taken out and immersed in cold water to make the meat quality of the beef become tight, and cooking with spices can make the beef taste better

Production difficulty: Advanced

Technology: stir fry

Production time: several hours

Taste: Original

Chinese PinYin : Ma La Niu Rou Gan