Hunan Xiangxi specialty spicy beef jerky(hu nan xiang xi te chan ma la niu rou gan )

Hunan Xiangxi specialty spicy beef jerky

Introduction:

"My hometown is a Miao Autonomous County in Xiangxi, Hunan Province (the neighboring county of the famous scenic spot Fenghuang, I am also a Miao people)," the hometown of longevity in China "and" the hometown of Bingtang orange in China "there are many delicious food in our Miao village. In addition, Hunan people are not happy with spicy food, and our food is mainly spicy. (don't stay in the story of suppressing bandits in Xiangxi & gt; & lt; bloody Xiangxi & gt; In fact, our economy and culture are developing just like everyone else.) I have sorted out the recipe of spicy beef jerky, which is a famous local specialty food. In order to let more people know our Miao family's food and to publicize our store, I believe it's a good thing to paste beef in this step. I don't need to say that everyone knows it Daoba, the processing method of beef in my hometown is basically the same as that in other places, but spicy beef jerky is definitely a special method. When you go out to study or work, you will bring some of this dish

Production steps:

Step 1: [step] < br > < br > 1: prepare cumin, Chinese prickly ash and chili noodles. (people in Hunan are mainly spicy. This kind of pepper is a local specialty. It doesn't look good, but it's actually very spicy.) prepare it in advance, and it's convenient to fry it in one go.

2: Slice beef jerky, I'm very familiar with this step, so I cut it directly. Unfamiliar friends should be careful with the knife. It's better to be thin, but friends who don't have enough knife work should not pay too much attention to appearance, just delicious

Step 2: 3: the right amount of rapeseed oil, cooked, hot, smoking, the temperature is relatively high. (we mostly eat rapeseed oil here, and we must use rapeseed oil for frying meat dishes, and lard for vegetables. I don't know if Taoyou in other places is the same.) soybean oil and peanut oil should be the same.

Step 3: 4: pour in the beef jerky and stir fry, keep the heat of stir fry, when the beef jerky begins to change color, slightly roll, stir fry while adding a small amount of salt, pepper, cumin, chili noodles, turn off the fire a little bit, because afraid of the paste of chili and cumin, stir fry slowly, when the flavor of chili and cumin is almost the same, put some chicken essence, and then pour in a little wine (note) Don't paste the chilli, and don't add any water substance except wine. This is the key to the test of time. Continue to stir fry the beef jerky over low heat until the water content of the wine is finished, and put it on the plate.

Step 4: the classic and delicious Xiangxi spicy beef jerky is finished

Materials required:

Beef jerky: 300g

Hot pepper noodles: 50g

Zanthoxylum bungeanum: 20g

Cumin: 20g

Salt: small amount

Chicken essence: small amount

Note: [note] 1: in the first step, if you can't slice it like TT, you can also cut it into strips. 2: prepare the ingredients in advance and have a good seasoning. When frying, you don't have to look for materials everywhere to affect the beef jerky in the pot. Because it's always on the fire, it's too dry if you're not careful. 3: As for the amount of seasoning, different places have different tastes. If you want to make authentic Miao snacks, you can follow my steps completely. Even if you don't eat chili at all, you can also put a small amount of slightly spicy chili noodles, because the stir fried flavor has a lot to do with chili. 4: when you put in the seasoning, you must control the heat, turn to medium and small fire, and taste slowly. 5: No To add water or water-containing substances (such as ginger) other than wine, this is the key to long-term storage. 6: if you can eat it now, you can also choose celery (beef with celery, classic collocation) when you start the pot. 7: you can be a snack or a vegetable, but TT also recommends the former, because this beef jerky will only chew better!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Hu Nan Xiang Xi Te Chan Ma La Niu Rou Gan